Smoked Trout with Crème Fraiche Dressing
This Smoked Trout with Crème Fraiche Dressing dish is a wonderful warm salad that also uses bacon. Hot smoking is easy to do at home using rice, tea and sugar. Amazing!
Ingredients
- 1 kilo sea trout, pin-boned
- 300g rice
- 300g demerara sugar
- 25g Yorkshire tea
- 12 slices of streaky bacon
- 2 chicory
- 2 baby gem lettuce
For the dressing:
- 200ml crème fraiche
- 1 lemon, juice and zest
- 1 small bunch chives, chopped
Method
Pan fry the bacon in a non-stick fry pan until crisp and set aside.
Mix the rice, sugar and tea together in a bowl then pour into a foil-lined roasting tin.
Place a rack inside the tray and put the trout on top. Cover in foil and put on the stove on a high heat to smoke for 8 to 10 minutes.
To make the dressing put all ingredients into a bowl, add the bacon juices and seasoning and whisk.
To serve your Smoked Trout with Crème Fraiche Dressing, pile the leaves onto a platter, flake over the smoked fish and drizzle over the dressing.
Ingredients
- 1 kilo sea trout, pin-boned
- 300g rice
- 300g demerara sugar
- 25g Yorkshire tea
- 12 slices of streaky bacon
- 2 chicory
- 2 baby gem lettuce
For the dressing:
- 200ml crème fraiche
- 1 lemon, juice and zest
- 1 small bunch chives, chopped
Method
Pan fry the bacon in a non-stick fry pan until crisp and set aside.
Mix the rice, sugar and tea together in a bowl then pour into a foil-lined roasting tin.
Place a rack inside the tray and put the trout on top. Cover in foil and put on the stove on a high heat to smoke for 8 to 10 minutes.
To make the dressing put all ingredients into a bowl, add the bacon juices and seasoning and whisk.
To serve your Smoked Trout with Crème Fraiche Dressing, pile the leaves onto a platter, flake over the smoked fish and drizzle over the dressing.
