Smoked trout and tomatoes with horseradish and rocket mayonnaise

Smoked trout and tomatoes with horseradish and rocket mayonnaise

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

I caught my first brown trout fly-fishing on the Test River near Romsey whilst writing this book and this dish is inspired by that day. The flavour of wild trout is incomparable to that of farmed trout, which can taste muddy and a little dull. In order to thrive in tidal and fast-flowing water conditions, river trout develop muscle and their flesh has a fantastic, almost sweet flavour. Brown trout is well suited to smoking, owing to its natural fat content. A smoked tomato salad is an ideal partner.

Ingredients

Quantity Ingredient
4 trout fillets
4 plum tomatoes
1 red onion, peeled and finely sliced
1 dutch red chilli, deseeded and finely chopped
80g pine nuts, toasted
100ml Lemon oil
cornish sea salt
freshly ground black pepper
oak chips, for smoking

Cure

Quantity Ingredient
100g sea salt
100g caster sugar
1 lemon, finely zested
2 garlic cloves, peeled and chopped
1 tablespoon rosemary, chopped

Horseradish and rocket mayonnaise

Quantity Ingredient
2 egg yolks
1 1/2 teaspoons white wine vinegar
2 tablespoons good-quality creamed horseradish
250ml olive oil
70g rocket leaves, chopped

To serve

Quantity Ingredient
a handful rocket leaves

Method

  1. For the cure, mix together the sea salt, sugar, lemon zest, garlic and rosemary. Lay the trout fillets on a tray and pour the cure over them, making sure it is evenly distributed and the fish fillets are covered all over. Cover with cling film and leave to cure in the fridge for 3 hours.
  2. Set up your smoker with the oak chips for hot smoking and heat up to get it smoking. Wash off the cure from the fish with cold water and pat dry with kitchen paper. Lay the fish on the smoking rack and smoke for 15 minutes.
  3. To make the mayonnaise, put the egg yolks, wine vinegar and horseradish into a bowl and whisk to combine. Slowly whisk in the olive oil, drop by drop to begin with, then in a steady stream until it is all incorporated and the mayonnaise is thick. Stir in the chopped rocket leaves and season with salt and pepper to taste. Cover and keep in the fridge until needed.
  4. Thinly slice the tomatoes, removing the core. Lay the tomato slices on a tray that fits in the smoker and scatter the red onion, chilli and pine nuts on top. Drizzle with 2 tablespoons of lemon oil and season with salt and pepper.
  5. Remove the fish from the smoker, then put the tray of tomatoes into the smoker and smoke for 2 minutes. Meanwhile, carefully flake the fish and dress the rocket leaves in lemon oil.
  6. To serve, remove the tomatoes, chilli, onion and pine nuts from the smoker and arrange on individual plates. Place the smoked trout flakes alongside and dress with more lemon oil. Scatter the rocket leaves over the top and serve with the rocket mayonnaise on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again