GLUTEN-FREE SMOKED RIVER TROUT, CRÈME FRAICHE, CAPERS AND CORNICHONS
I always have capers and cornichons in the fridge and quite often a packet of smoked trout fillets. And sometimes a container of crème fraiche. When these provision stars align it takes no time at all to whip up this lovely, chilled dish.
The richness of the trout and the crème is nicely balanced by the saltiness of the capers and the vinegary tang of the cornichons. Complemented with some bitter leaves such as witlof, there’s a full taste sensation going on.
Serve as an entrée, lunch dish or a bite to have with a drink. It can be made ahead of time which makes it perfect for picnic food or to take away for a weekend.
So, stock up your fridge as you never know when you might need to make something delectable in a flash.
Caren
SMOKED RIVER TROUT, CRÈME FRAICHE, CAPERS AND CORNICHONS
Serves 4-6 as an entrée or sufficient for about 40 canapés.
250 gm skinned and deboned smoked river trout fillets
4 spring onions, white and light green parts, finely sliced
2 tablespoons capers
3 small cornichons, finely chopped
1 tablespoon finely chopped parsley
1 lemon to yield 2 teaspoons zest and 1 tablespoon juice
1 tablespoon extra virgin olive oil
200 ml crème fraiche
Sea salt and pepper to taste
Witlof leaves or small cos leaves to serve
Chives, optional, for garnish
Check the trout for bones then shred the fillet and place in a bowl. Set aside.
In another wide bowl combine the spring onions, capers, cornichons, parsley, zest, juice, oil and crème fraiche.
Stir the trout through the mixture until well distributed but not broken up too much.
Taste for salt and pepper.
Serve with some leaves on individual plates or in a large bowl surrounded by the leaves or as a canapé with a spoonful of trout on a leaf. Scatter over some chives if using.
TIPS:
This trout dish will go really well with some gluten-free crackers or even some plain corn chips. Top some crisp radish halves with the mixture for a refreshing canapé.