Smoked Trout & Avocado recipe
There’s a touch of vintage to day ten of the Christmas Countdown.
If you want a nod to the 70’s you could fill the centre of this ring -when you have turned it out-. with good old Prawn Cocktail. This would make a substantial starter, or a fishy addition to the Boxing day Buffet. You could even serve Melba toast as an accompaniment.
For myself, I would fill the centre with some fresh leafy shoots & herbs, in a light lemon dressing.
This recipe can be make a couple of days ahead & kept, covered in the fridge. When the time comes to serve, dip the mould in hot watet for a few seconds, place a plate on the mould & quickly turn over, to release. Place back in the fridge, until ready to decorate & serve.
Smoked Trout & Avocado ring.
Serves 6. G/F, V. Allergens: Dairy, Fish Equipment: 800ml ring mould
Time taken: 45 mins + chilling time
200g Pack Smoked Trout
2. Ready to eat Avocado’s Peeled & chopped
Fresh Dill to decorate
225g Mascapone Cheese
225g Greek Yoghurt
1/2 level tspn salt
1 Tbspn Creamed Horseradish
150ml Cold Water
15g powdered gelatine (Vegetarian)
Measure the cold water into a small saucepan, add the salt & sprinkle over the gelatine. Allow to soak for 5mins, & heat gently, stiring, until the gelatine has dissolved. DO NOT ALLOW TO BOIL Remove from the heat & allow to cool.
Rinse out the rind mould with cold water & line, with the smoked trout slices.
Place the Mascapone, 1/2 the yoghurt, horseradish & pepper to taste into a bowl & mix well to blend.
Stir in the cold gelatine & chopped avocado & gently fold in the remaining yoghurt.
Spoon the mixture into the fish lined mould. Cover with cling film & place in the fridge until set.
When ready to serve, turn out, see above. Decorate & serve.
Substitute the trout, for thinly sliced parma ham, & the avocado for diced sundried tomatoes & olives. Fill the centre with rocket leaves, dressed in olive oil & shaved parmesan.
For a vegan option. Line the mould with thinly sliced cucumber. Replace the cheese & yoghurt with vegan substitutes.
I am sure you can all get your creative caps on & experiment with many different variations on the above recipe.
That all for today. As always, if you have any questions about your festive cookery. Please ask, by leaving a comment in the box below. I will answer tomorrow.
Have a great evening.