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Smoked trout with pickled cucumber and beurre blanc
Fruit and vegetables
2 bunches
dill
, leaves picked and thick stems removed
40–60g/1½oz–2¼oz baby
spinach
1 small
cucumber
, sliced 3mm/⅛in thick
50g/1¾oz fresh dulse
seaweed
1 white
onion
1 tbsp finely chopped
dill
1 tbsp finely chopped
chives
1 tbsp finely diced
shallot
Cooking ingredients
300ml/10fl oz (approx)
vegetable oil
100g/3½fl oz
caster sugar
250ml/9fl oz chardonnay
vinegar
1
bay leaf
5
peppercorns
salt and freshly ground black pepper
5g
sea salt
flakes
Dairy, eggs and chilled
100ml/3½fl oz
double cream
250g/9oz cold unsalted
butter
, diced
100g/3½oz cold unsalted
butter
, diced
Meat, fish and poultry
1 tbsp
trout
roe
4 x 100g/3½oz semi-
smoked trout
portions, from the middle fillet
Other
100ml/3½fl oz
champagne
vinegar
350ml/12fl oz dry
white wine
sea purslane, to serve
Back to recipe
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