Smoked trout with radish and cucumber relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | ounce | Smoked trout; skinned and boned, |
| ; cut into fine | ||
| ; strips | ||
| 2½ | ounce | Cucumber; peeled and seeded, |
| ; cut into fine | ||
| ; strips | ||
| 2½ | ounce | Radishes; cut into fine |
| ; strips | ||
| 3 | tablespoons | Whipped cream |
| ¼ | pint | Set yoghurt; drained |
| 2 | teaspoons | Fresh or creamed horseradish |
| 1 | tablespoon | Dill; finely cut |
| ½ | Cucumber; cut with a canelle | |
| ; knife, finely | ||
| ; sliced into rounds, | ||
| Seeded | ||
| 4 | Sprigs dill | |
| 4 | teaspoons | Salmon caviar |
| Salt and pepper | ||
Directions
GARNISH
Mix the first 7 ingredients together and season well.
Arrange the cucumber slices in the centre of 4 plates.
Place a pastry cutter in the centre of each, fill with the mix, then lift the cutter away vertically.
Garnish with the dill and caviar.
Serve immediately.
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Carlton Food Network
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