Here is a simple recipe featuring our Lemon & Black Pepper Flavour Pearls… a lovely idea for an entree or light lunch and can be prepared a day in advance…We’ve used smoked ocean trout but smoked salmon or gravlax would be perfect too
Ingredients for 4 serves
- 250g Smoked ocean trout, slices
- 200g Cream cheese
- 1 teaspoon chopped fresh dill
- fine zest from 1/2 lemon
- sea salt & black pepper to season
- glad wrap
Combine cream cheese, lemon, dill and season to taste. Lay a sheet of glad wrap onto your bench and place approximately 1/4 of your trout on the film.
Either pipe or spoon 1/4 of the cream cheese mixture onto the trout and using the glad wrap roll it into a nice tight log. Twisting the ends will help to tidy up the shape. Continue with the remainder of the trout and cream cheese. Place in the fridge for at least a couple of hours to completely firm up again.
We made a little rocket oil to serve with ours, you could easily substitute with a store bought pesto or aoli if desired.
Simply blanch 50 g of rocket leaves and refresh in iced water. Squeeze out the excess water. Place into your food processor and blend with approximately 2/3 cup of olive oil until smooth. Season with salt and pepper and set aside until ready to use.
- 1 x 50 g jar of Lemon & Black Pepper Flavour Pearls
- 4 plates
Simply slice your Smoked trout into your desired lengths (with the glad wrap still on – it will keep neater and tidier). Place a spoonful or swipe of the rocket oil onto each plate. Carefully unwrap your trout and place onto each plate and top with Lemon & Black Pepper Flavour Pearls to serve. Add a petite herb salad, some fresh baguette and a glass of sparkling and enjoy!
Until next time