Smoked rainbow trout with fennel, goat's cheese, peppercorns and dill

Recipe by:

Delicious ribbons of pink trout and the creamy luxury of soft goats cheese make for surprisingly hearty eating

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

  1. 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.
  2. Cover the plate with wax paper or parchment and leave to marinate in the fridge for 20-30 minutes.

  3. 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.

  4. 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

  1. 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.
  2. Cover the plate with wax paper or parchment and leave to marinate in the fridge for 20-30 minutes.

  3. 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.

  4. Simple, fresh and delicious.