
Ingredients
- 4 80g packets of smoked trout
- 250g tub creme fraiche
- 200g cream cheese
- 100ml Helmanes mayonnaise
- 1 cucumber sliced into ribbons
- 30g dill
- 50g Mrs Balls chutney
- 30g of Dijon grain mustard
- 2 lemons (2 for juice & 2 for zesting to garnish)
- Black sesame seeds
- Ground black pepper
Method
- Remove the ribbons of trout from the packet.
- Juice the lemon and mix the juice and the chutney together with the grain mustard to make the dressing for the cucumber.
- Using a speed peeler peel the cucumber ribbons and place them into the lemon and chutney dressing to marinate for 3 to 5 minutes.
- Chop the dill and mix it through the creme fraiche adding the mayonnaise and place in a piping bag.
- Also add the trout ribbons to the chutney and lemon dressing to marinate whilst piping the dill and creme fraiche onto the plate.
- To assemble roll the trout ribbons and the cucumber and place them in a circle on top of the cream cheese and creme fraice.
- Garnish with a few dill sprigs and using a micro plane grater lightly zest the lemon making sure not to grate into the white pith.
- Sprinkle with black sesame seeds and ground black pepper to finish.
Share this article
Share on facebook
Share on linkedin
Share on whatsapp
Share on email
Related Articles

Recipes
Panfried Mexican spiced barbel with roasted pepper and toasted cumin and garlic sauce with gaucomole and sour cream
Panfried Mexican spiced Barbel with roasted pepper and toasted cumin
February 19, 2020