Recipes

HOT SMOKED TROUT RECIPES

Hot Smoked trout Potato salad | green olive salsa Verdi - by Elke Travers, Head Chef at Smeg

 

INGREDIENTS

300g Hot smoked trout flaked

5 baby red potato| boiled and sliced

¼ red onion sliced

¼ cup Italian parsley picked

1 tablespoon baby cappers in brine

1 tablespoon chives chopped

1 table spoon green olive cheeks

1 tablespoon olive oil

1 lemon zest and juice

4 slices of sour dough char grilled

Verdi

½ cup green Sicilian olives seeded

2 garlic cloves

1 cup Italian parsley

1 tablespoon cappers

1 lemon zest and juice

Pepper 

Pinch salt

½ cup extra virgin olive oil

DIRECTIONS

In a bowl mix the sliced onion, parsley leaves, cappers, and chives. On a platter sprinkle in between the potatoes and trout, drizzle with extra virgin olive oil and pepper,

For sauce Verdi, add all ingredients to a mini chopper and blend, place spoon full around the platter and more on the side, finish  your dish with fresh lemon squeezed over the top.

Serve with chargrilled sourdough

COLD SMOKED TROUT RECIPES

Cold Smoked trout cucumber salad | green olive salsa Verdi - by Elke Travers, Head Chef at Smeg

INGREDIENTS

100g cold smoked trout pieces

1 Lebanese cucumber peeled and sliced

¼ red onion diced

¼ cup Italian parsley picked

1 tablespoon baby cappers in brine

1 tablespoon chives chopped fine

1 tablespoon olive oil

1 lemon zest and juice

4 slices of sourdough chargrilled

Verdi

½ cup green Sicilian olives seeded

2 garlic cloves

1 cup Italian parsley

1 tablespoon cappers

1 lemon zest and juice

Pepper 

Pinch salt

½ cup extra virgin olive oil

DIRECTIONS

In a bowl mix the diced onion, parsley leaves, cappers, and chives, lemon zest and olive oil. On a platter sprinkle the onion salsa in between the cucumber and pieces of torn trout, drizzle with extra virgin olive oil and pepper,

For sauce Verdi, add all ingredients to a mini chopper and blend, place dollops of Verdi around the platter and more on the side, finish your dish with fresh lemon squeezed over the top.

Serve with chargrilled sourdough