Salad of smoked trout
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 285 | grams | Smoked trout; (10oz) |
| 285 | grams | Smoked eel; (10oz) |
| 225 | grams | Streaky bacon; (8oz) |
| 85 | grams | Horseradish sauce; (3oz) |
| 100 | millilitres | Fish stock; (3 1/2fl oz) |
| 100 | millilitres | Chicken stock; (3 1/2fl oz) |
| 100 | millilitres | Double cream; (3 1/2fl oz) |
| 285 | grams | Frisse lettuce; (10oz) |
| 110 | grams | Fresh chopped parsley; (4oz) |
| Fresh chives | ||
| Seasoning | ||
| Olive oil | ||
Directions
Place the stock in a pan and reduce it down to a thick sauce and then add the horseradish in a bowl. In a blender, pur‚e the sauce into the horseradish. Season and leave to one side.
Grill the streaky bacon to get it nice and crisp on both sides and allow to cool slightly. Cut the smoked eel and trout into large batons.
Half whip the double cream and fold into the dressing, season and leave to one side.
Season and dress the frisse in a little of the horseradish dressing and chopped parlsey. Place in the centre of the plate, top with the pieces of trout, eel and crispy bacon. Drizzle with the dressing and a little olive oil, sprinkle with chopped chives and serve.
Converted by MC_Buster.
Per serving: 230 Calories (kcal); 20g Total Fat; (83% calories from fat); 3g Protein; 5g Carbohydrate; 43mg Cholesterol; 1256mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.