This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
1/2 Red Onion, finely sliced (I prefer to use mandolin to get even, thin slices)
3 tbsp White Vinegar
2 tsp Sugar
1 tsp Salt
300g Smoked Trout, flaked
200ml Creme Fraiche
Bunch Dill, finely chopped
3 tbsp Baby Capers, roughly chopped
1/2 tsp Salt
Chives, finely chopped
Sourdough Baguette, sliced
Quickly pickle the red onion in the vinegar, salt and sugar.
Mix the creme fraiche with the dill, capers and season with salt.
Spread the creme fraiche onto the baguette and top with flaked smoked trout.
Place a few pieces of pickled red onion on top, along with some freshly cut chives.
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.
This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.