Buttery hot smoked trout, kale and herb bruschetta. Makes a great dinner starter, but is also perfect for a yummy lunch.
Recipe courtesy British Trout Association
Serves: 2
Prep time: 5 mins
Cooking time:
Skill level: Easy10 mins
Ingredients
150g pack hot smoked British trout
50g kale
2 large slices of rustic bread
1 clove garlic, halved
100ml white wine
Sprig thyme
50ml double cream
50g butter
Sprig parsley
Sprig tarragon
A few chives
A glug of reasonable olive oil, but not the best stuff
Salt and pepper
Method
- Allow the hot smoked trout to come to room temperature.
- Griddle the bread slices to char them slightly, rub them with garlic, drizzle with olive oil and sprinkle with a little salt, set them aside to keep warm.
- Put the wine and thyme in a small pan and reduce by half over a moderate heat. Add the cream and simmer for a minute or two. Add the butter to this and stir it to emulsify with the wine base as the butter melts over a low heat.
- Finely chop the parsley and tarragon.
- Season the sauce and add most of the herbs, leaving a little for garnish.
- Remove the thyme sprig from the sauce.
- Wash the kale and wilt it in a pan with a little olive oil, salt and a dash of water, pop the lid on the pan. Let it wilt down over a moderate heat until tender but still vibrant and bright green, drain off any excess moisture.
- Spoon over a spoonful of the sauce to lightly dress the kale.
- Break up the hot smoked trout, leaving it quite chunky (set any skin aside to flavour a sauce or add to a soup at a later date – you can freeze it until needed to save on any waste).
- Spoon the kale onto the bruschetta, sprinkle over the hot smoked trout and dress with lashings of the butter sauce, fling over the remaining herbs and serve.