Smoked rainbow trout with fennel, goat's cheese, peppercorns and dill
Delicious ribbons of pink trout and the creamy luxury of soft goats cheese make for surprisingly hearty eating
SERVES
2
PEOPLE
PREP TIME
30
MINUTES
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)
