Smoked rainbow trout with fennel, goat's cheese, peppercorns and dill
SERVES
2
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
0
MINUTES
CUISINE
COURSE
Main
Method
- Slice the fennel as thinly as possible into thin wafers and arrange on a large plate. Squeeze the lemon juice over the slices of fennel, sprinkle with salt, pepper, chopped dill and drizzle it with rapeseed oil.
Cover the plate with wax paper or parchment and leave to marinate in the fridge for 20-30 minutes.
The fennel should soften slightly as the acidic lemon juice effectively cooks it. When the fennel has marinated, flake the smoked rainbow trout over the slices of fennel, add the goat’s cheese in dollops all around the plate and sprinkle with the pink peppercorns and pickled samphire if using.
Simple, fresh and delicious.
Ingredients
300g smoked rainbow trout
2 medium fennels
½ lemon
salt
pepper
1 tbsp rapeseed oil
165g soft goat’s cheese (we use ‘Conc Dubh’ from Galway Goat Farm)
2 tsp pink peppercorns
1 tbsp dill, chopped
1 tbsp pickled samphire (optional)
Method
- Slice the fennel as thinly as possible into thin wafers and arrange on a large plate. Squeeze the lemon juice over the slices of fennel, sprinkle with salt, pepper, chopped dill and drizzle it with rapeseed oil.
Cover the plate with wax paper or parchment and leave to marinate in the fridge for 20-30 minutes.
The fennel should soften slightly as the acidic lemon juice effectively cooks it. When the fennel has marinated, flake the smoked rainbow trout over the slices of fennel, add the goat’s cheese in dollops all around the plate and sprinkle with the pink peppercorns and pickled samphire if using.
Simple, fresh and delicious.
