Smoked trout, fresh asparagus and sorrel crispbread
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Inspired by the simple Scandinavian open sandwich, TV chef and presenter Valentine Warner combines seasonal British ingredients to create a simple smoked trout canapé. Cream cheese and smoked trout are a match made in heaven, but the addition of tart, lemony asparagus, juicy, fresh redcurrants and crispy fried bacon add extra depth and interest in every bite. Serve on one large crispbread to share, or on individual crackers if preferred.
First published in 2016
Ingredients
Metric
Imperial
Smoked trout
- 225g of hot-smoked trout, flaked
Crispy bacon and onion
- 4 rashers of smoked streaky bacon, cut into small lardons
- 1 red onion, very finely sliced
- 1/2 tbsp of rice flour, or plain flour
- sunflower oil, for frying
- salt
Lemon asparagus
- 4 asparagus spears, sliced lengthways into thin strips
- 1 lemon, zest and juice
- salt
- freshly ground black pepper
To assemble
- 1 large crispbread
- 180g of cream cheese
- 1 handful of redcurrants
- 2 tbsp of salmon roe, optional
- 5 sorrel leaves, torn
- fronds of fresh dill
- freshly ground black pepper
SAVE RECIPE
Method
1
Begin with the crispy bacon and onions. Half fill (or to about 3cm depth) a deep, heavy-bottomed frying pan with sunflower oil. Place over a medium heat and allow the oil to come up to 170°C
2
Add the bacon lardons and fry for a few minutes until golden brown and crisp. Remove using a slotted spoon and leave to drain on kitchen paper, keeping the pan on the heat
3
Toss the red onion slices in the flour until lightly coated, then shake off any excess. Bring the oil back up to 170°C, then add the onion slices – be careful as they will sizzle and foam in the hot oil
4
Fry until a deep golden brown, turning occasionally, then remove and leave to drain on kitchen paper. Once cool and crisp season with a little salt and set aside
5
Toss the sliced asparagus in a bowl with the juice from the lemon and a good pinch of salt and pepper – reserve the zest for garnish
6
To assemble, spread the cream cheese carefully over the crispbread to cover. Scatter over the flaked trout followed by the lemon-marinated asparagus
7
Dot the fresh redcurrants and small spoonfuls of the salmon roe (if using) over the crispbreads, topping with the fresh herbs, crispy bacon and onions. Garnish with a little extra black pepper and the reserved lemon zest and serve
First published in 2016
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