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Smoked trout, basil and caper carpaccio

Smoked trout, basil & caper carpaccio

A pretty-in-pink, flavour-packed plate of smoked fish that’s quick and easy to throw together but never fails to impress. I like to bring this out as a sharing platter with drinks, but it works just as well as a sit-down starter.

5 out of 5 stars(1) Rate this recipe
Source of proteinSource of omega 3
  • Serves2 as a starter
  • CourseStarter
  • Prepare20 mins
  • Cook-
  • Total time20 mins

Ingredients

  • 12 large leaves from Cooks’ Ingredients Large Basil Pot
  • ½ tsp sea salt flakes
  • ½ tsp caster sugar
  • 2½ tbsp extra virgin olive oil
  • 1 red grapefruit
  • 100g pack Mild Scottish Smoked Trout
  • 1 tbsp nonpareille capers
  • Crusty bread, to serve (optional)

Method

  1. Use a pestle and mortar to crush ¾ of the basil, the salt and sugar to a paste. Gradually stir in the oil to loosen it. Slice the skin off the grapefruit, then carefully use a sharp knife to segment it over a bowl to capture the juices. Add a splash of this reserved grapefruit juice to the basil paste and stir again until combined into a vinaigrette.

  2. Separate and halve the trout slices, then layer over 2 plates in ripples. Dot the grapefruit segments between them, spoon over the capers, then dress lavishly with the basil vinaigrette. Tear the remaining basil leaves over the top and serve with crusty bread, if liked.

And to drink...

The strawberry, vanilla and spice aromas of Tread Softly Rosé, Australia go perfectly with smoked fish. Please Drink Responsibly.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,307kJ/ 314kcals

Fat

22g

Saturated Fat

3.8g

Carbohydrates

0g

Sugars

12.9g

Fibre

1.7g

Protein

14g

Salt

3.2g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating