| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Waitrose1 |
4 |
servings |
INGREDIENTS
| 2 |
|
Waitrose Loch Etive Trout Fillets; skinned |
| 2 |
lg |
Slic Waitrose Smoked Salmon |
| 1/2 |
|
Lemon; juice of |
|
|
Salt and freshly ground black pepper |
| 1 |
pk |
Waitrose Fresh Dill |
| 60 |
ml |
Waitrose Extra Virgin Olive Oil; (4tbsp) |
| 10 |
ml |
Caster sugar; (2tsp) |
|
|
Grated rind and juice of 1 lemon |
| 60 |
ml |
Water; (4tbsp) |
| 1 |
|
50 grams jar salmon caviar |
INSTRUCTIONS
FOR THE DRESSING
Cut each trout fillet in half lengthways. Then cut each in half again
lengthways to give eight long strips of fish. Cut the smoked salmon into
four long strips.
Take two pieces of trout and one of salmon and roughly plait together. Curl
into a 'knot' and place in a foil-lined roasting tin. Repeat with the
remaining fish to make four 'knots'.
Squeeze the lemon over the top, season and cover with foil. Cook in a
preheated oven at 190°C, 375°F, gas mark 5 for 15-20 minutes. Set aside and
keep warm.
Meanwhile prepare the warm dressing. Save four sprigs of dill for garnish
and chop the remainder.
Place the remaining ingredients in a small pan and whisk well until heated
through. Stir in the chopped dill and any juices from the fish.
Adjust seasoning.
Place the trout onto four warm serving dishes and serve. Moisten with the
dressing and garnish with dill.
Converted by MC_Buster.
NOTES : These delicate fish plaits are easier to make than they look. Serve
them with lemon caviar dressing for a luxurious dinner party dish.
Converted by MM_Buster v2.0l.
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