Hot smoked trout with preserved lemon yoghurt and fennel
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Ingredients
200g of good quality yoghurt
peel from half a preserved lemon, finely diced
2 tbsp capers
1 tbsp extra virgin olive oil
sea salt
1 fennel bulb
juice of half a lemon
100g hot smoked or barbecued trout
Method
Stir the chopped preserve lemon into the yoghurt along with the capers, a good pinch of sea salt and a little black pepper. Spread the flavoured yoghurt between two serving plates and drizzle a little extra virgin olive oil all over.
Trim and slice the fennel, reserving any herby fronds. You want the fennel sliced very thinly into small shavings. Place in a bowl with a pinch of sea salt and the juice of half a lemon.
Leave to marinate for a couple of minutes before placing on the yoghurt. Flake the hot smoked salmon and arrange on the plate in and amongst the fennel. Finally garnish with reserved fennel herb.
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