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.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
There are two certainties post-Thanksgiving or Christmas, you feel a bit dusty and you have plenty of leftover turkey in the fridge. The best way to tackle that festive hangover is with a Turkey Toastie. With very few ingredients and a tiny bit of time you’ll be well on your way to recovery.