Sunday, 2 June 2013

Smoked trout etc.

  1. 200g lightly smoked trout ribbons
  2. half a pineapple
  3. 1 ball of buffalo mozzarella
  4. a handful of fresh rocket
  5. extra-virgin olive oil
  6. 1 red chili
  7. black pepper
  • cut the pineapple into slices and pop under the grill for a few minutes each side, then allow to cool
  • discard the hard inner section of the pineapple and cut into small rectangles
  • cut the chili in half, remove the seeds and place in a small container covered with a good glug of olive oil
  • cut the trout into 10cm sections
  • to make the rolls, put a piece of trout on a board, then a bit of pineapple in the centre, then a little mozzarella and a rocket leaf across the top
  • pull each side of the trout over and overlap
  • drizzle a little chili oil over and sprinkle with pepper 

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