Smoked trout parcels with wasabi dressing

Recipe from: 12/1/2002 12:00:00 AM
Ingredients 11
Servings 6
Time

Ingredients

  • 500
    g
    cold smoked trout slices (or salmon)
  • 175
    g
    fresh ricotta cheese
  • 50
    g
    crème fraîche
  • 30
    ml
    chopped fresh chives
  • 45
    ml
    creamed horseradish
  • 15
    ml
    lemon juice
  • salt and pepper to taste
  • WASABI DRESSING
  • 30
    ml
    wasabi paste
  • 75
    ml
    rice wine vinegar
  • 250
    ml
    sunflower oil
 

Method

 
Oil 6 ramekins or muffin pans and line them with strips of cold smoked trout.
Allow sufficient overhang to cover the top.
Process all other ingredients except dressing ingredients in the food processor until combined but still coarse.
Spoon mixture into lined ramekins and spread out evenly.
Carefully fold the excess smoked trout over the top to enclose the filling.
Wrap in cling film and chill in the refrigerator until needed.
DRESSING:
Shake ingredients together in a screw-top jar or pulse in a food processor until emulsified.
To serve, unmould trout parcels onto plates, pour wasabi dressing over and garnish with trout roe or prawns.
Note:
Use any remaining trout with scrambled eggs for breakfast.
May be prepared a day in advance, refrigerated and brought to room temperature half an hour before serving.
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.