Smoked trout finds the perfect partner with fragrant Italian citrus and delicately pickled fennel and cucumber.
1 head of fennel, finely sliced (reserve the tops)
3 tsp lemon juice and zest of 1 lemon
1 cucumber, peeled
3 tbsp caster sugar
60ml cider vinegar
1 tbsp dill, finely chopped
2 oranges or blood oranges
2 smoked trout fillets, available in-store in Meat, Fish & Poultry, Ground Floor
A handful of coriander leaves, chopped
A handful of watercress, chopped
4 tbsp sour cream
Rye bread, to serve
1. Place the sliced fennel in a bowl with the lemon juice and mix. Cut the cucumber in half lengthways and remove the seeds. Slice it about 1-2mm thick and add to the fennel, along with 1 teaspoon of salt. Toss the vegetables, then leave for 10 minutes until they have softened and some water has come out.
2. Meanwhile, make the pickling liquid. In a small bowl, stir the sugar and ¼ teaspoon of salt into the cider vinegar and stir until fully dissolved.
3. Lightly squeeze the water from the salted cucumber and fennel. Discard the water and dress the vegetables with the pickling liquid. Sprinkle with dill, cover the bowl with clingfilm, and then leave to pickle in the fridge for a couple of hours.
4. Grate the zest from half an orange onto a shallow plate. Peel and cut all the pith from the oranges; slice out the segments and set them aside. Squeeze the excess orange juice from the pith onto the plate with the zest, and marinate the smoked trout in this for a couple of hours.
5. After two hours, add the coriander, watercress and a few of the fennel tops to the pickled cucumber and fennel, toss slightly and arrange on plates.
6. Flake the trout fillet onto the plates and add the orange slices. Top with freshly ground black pepper, sour cream and lemon zest.
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