Arbroath Smokies and Hot Smoked Trout with Sour Cream, Chive and Horseradish Fondant

Paul Bloxham pairs succulent smoked fish with a sharp tasting chilled creamy fondant to cut the richness of the fish
By Paul Bloxham
Arbroath Smokies and Hot Smoked Trout with Sour Cream, Chive and Horseradish Fondant
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes plus 1 hr chilling
  • Effort: easy

Ingredients

  • 250 ml double cream
  • 1 lemon, juice only
  • 1 tbsp prepared horseradish
  • 1 bunches chives, snipped
  • 250 g smoked trout, flaked
  • 250 g arbroath smokies, the meat from a pair

Method

1. Whisk together the cream, lemon juice and horseradish until almost thick. Season with salt and pepper and add the chives. Chill for about 1 hour until fully set.

2. To serve: serve a scoop of the fondant with the flaked trout and Smokies and some toast.

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