Serves 6
Ingredients:
- 1 whole smoked trout (skinned and de-boned)
- 2 leeks (thoroughly cleaned) and sliced thinly
- Salt and pepper to taste
- Grated rind of 1 lemon
- Puff pastry sheets (either bought or home made)
- Egg wash (1 egg beaten with a splash of milk)
Method:
Flake the smoked trout into a bowl.
Sautee the sliced leek in 1T oil and salt and pepper until softened and then mix the trout, leeks and grated lemon rind together.
Pastry - decide what shape of pastries you'd like: e.g. circles, ovals, squares or snails. Put 1 T heaped of the mixture in the centre of the pastry, moisten one side with scant water and make sure you can easily crimp the sides of the pastry together. (If you have too much filling, they can burst open during cooking.)
Put on a baking tray lined with baking paper, brush the pastries with the egg wash and bake at 200 degrees C until the pastry is cooked golden brown.
Serve with Fennel, Watercress and Belgian Endive Salad:
Ingredients:
- 1 good sized fennel bulb (sliced as finely as possible)
- 2 Belgian endives
- Bunch of watercress (well washed and finely picked leaves with coarse stems discarded)
Method:
Put fennel and endive - sliced finely or left as leaves - and watercress into a bowl.
Anoint the salad with a little oil, salt and pepper and coat the salad before squeezing some lemon juice over it.
Shortcuts:
Harris Farm has smoked trout fillets, which have most of the bones removed.
Buy readymade puff pastry rolled out in sheets
Buy a prepared salad mix.
