- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes
- Effort: easy
For the trout
- packet herbal fennel tea leaves
- 4 fresh trout fillets
- lemon zest
For the salad
- 25 g fine green beans
- handful baby red chard, or red sorrel leaves
- 1 small head white or red chicory, trimmed and thinly sliced lengthways
- 2 tsp lemon oil, (or olive oil mixed with a little lemon zest)
For the horseradish cream
- 1 tbsp freshly grated horseradish
- 250 g creme fraiche, or soured cream
- 25 g lightly toasted walnut halves
1. For the trout: scatter the base of a hob-top steamer or smoking pan with a bed of fennel tea leaves about 2 centimetres deep. Put a tightly fitting lid on the pan and place over a medium heat until the tea leaves begin to smoke. (Be prepared for the pan to give off a lot of smoke, so open a window if possible.)
2. Season the trout with fine sea salt and freshly ground black pepper and place on the steaming rack inside the steamer, skin-side up, and put the lid on. Smoke over a medium heat for about 5 minutes then remove from the heat and, with the lid still on, place the pan outside or near an open window as it cools down. Remove the trout and transfer to serving plates.
3. For the salad: whilst the trout is smoking, boil the green beans in a pan of boiling salted water for about 3 minutes or until tender. Drain, then plunge into a bowl of cold water with a handful of ice cubes. Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. When ready to serve, toss all the salad ingredients together with the lemon oil.
4. For the horseradish cream: mix together the fresh horseradish and crème fraîche and season with salt and freshly ground black pepper. Stir in the walnuts and set aside.
5. Serve the smoked trout fillets with the salad and a dollop of horseradish cream on the side.
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