Salad of Smoked Trout – a delicious recipe with trout, bacon, horseradish sauce, fish stock, chicken stock, double cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the stock in a pan and reduce it down to a thick sauce and then add the horseradish in a bowl.
2
In a blender, puree the sauce into the horseradish.
3
Season and leave to one side.
4
Grill the streaky bacon to get it nice and crisp on both sides and allow to cool slightly.
5
Cut the smoked eel and trout into large batons.
6
Half whip the double cream and fold into the dressing, season and leave to one side.
7
Season and dress the frisse in a little of the horseradish dressing and chopped parsley.
8
Place in the centre of the plate, top with the pieces of trout, eel and crispy bacon.
9
Drizzle with the dressing and a little olive oil, sprinkle with chopped chives and serve.
715
kcal
Calories
54
g
Fat
7
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 10 oz. smoked trout, 10 oz. smoked eel, 8 oz. streaky bacon, 3 oz. horseradish sauce, and more.
Yes, Salad of Smoked Trout falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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