The Christmas Starter

Smoked Trout & Avocado recipe

There’s a touch of vintage to day ten of the Christmas Countdown. 

If you want a nod to the 70’s you could fill the centre of this ring -when you have turned it out-. with good old Prawn Cocktail. This would make a substantial starter, or a fishy addition to the Boxing day Buffet. You could even serve Melba toast as an accompaniment.

For myself, I would fill the centre with some fresh leafy shoots & herbs, in a light lemon dressing.

This recipe can be make a couple of days ahead & kept, covered in the fridge. When the time comes to serve,  dip the mould in hot watet for a few seconds, place a plate on the mould & quickly turn over, to release. Place back in the fridge, until ready to decorate & serve.

avocado, smoked trout, greek yoghurt, mascapone, dill
Smoked Trout & Avocado

Smoked Trout & Avocado ring.

Serves 6.  G/F, V.  Allergens:  Dairy, Fish      Equipment: 800ml ring mould

Time taken:  45 mins + chilling time 

INGREDIENTS 

200g Pack Smoked Trout         

2. Ready to eat Avocado’s  Peeled & chopped 

Fresh Dill to decorate

225g Mascapone Cheese

225g Greek Yoghurt

1/2 level tspn salt

White pepper

1 Tbspn Creamed Horseradish

150ml Cold Water

15g powdered gelatine (Vegetarian)

METHOD

Measure the cold water into a small saucepan, add the salt & sprinkle over the gelatine. Allow to soak for 5mins, & heat gently, stiring, until the gelatine has dissolved. DO NOT ALLOW TO BOIL Remove from the heat & allow to cool.

Rinse out the rind mould with cold water & line,  with the smoked trout slices.

Place the Mascapone, 1/2 the yoghurt, horseradish & pepper to taste into a bowl & mix well to blend.

Stir in the cold gelatine & chopped avocado & gently fold in the remaining yoghurt.

Spoon the mixture into the fish lined mould. Cover with cling film & place in the fridge until set.

When ready to serve, turn out, see above. Decorate & serve.

Variations: 

Substitute the trout, for thinly sliced parma ham, & the avocado for diced sundried tomatoes & olives.  Fill the centre with rocket leaves, dressed in olive oil & shaved parmesan.

For a vegan option. Line the mould with thinly sliced cucumber. Replace the cheese & yoghurt with vegan substitutes.

I am sure you can all get your creative caps on & experiment with many different variations on the above recipe.

That all for today. As always, if you have any questions about your festive cookery. Please ask, by leaving a comment in the box below. I will answer tomorrow.

Have a great evening.