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Yorkshire Recipes
by Chefs at Clocktower, Rudding Park using produce from one of their 'Food Heroes'
Serves 4
Preperation time 20 minutes
Cooking time 10 minutes
Ingredients:
4 portions of Herbs Unlimited salad leaves (these are a bright vibrant mix of colours and textures, well worth the extra - serve in a light mixture of oil & balsamic vinegar
200g/7oz local butter
A small bunch of chopped chives
A small bunch of chopped dill
A pinch of Cayenne pepper
! small lemon zested and juiced
1 tbsp baby capers
1 tsbp finely shopped baby gherkins
4-8 slices of wholemeal toast - try to serve this hot and crsipy
4 smoked trout fillets, skin and bone removed
Method
1. Place the flaked trout fillets into a bowl removing any bones or skin
2. Add the chopped herbs, juice and zest of the lemon and the Cayenne pepper
3. Lastly melt the butter in a pan until it is all melted thoroughly and add to the mix keeping back 2 tablespoons
4. Place the trout into 4 ramekins
5. Spoon the extra butter over the top of the potted trout and set in the fridge for 15 minutes
6. Place the potted trout on the plates and garnish with the salad leaves and wholemeal toast
7. Enjoy with a glass of white wine or perhaps some traditional lemonade or iced tea
