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Ingredientes
- 2 x Waitrose Loch Etive Trout Fillets, skinned
- 2 lrg Slic Waitrose Smoked Salmon
- 1/2 x Lemon, juice of Salt and freshly grnd black pepper
- 1 pkt Waitrose Fresh Dill
- 60 ml Waitrose Extra Virgin Extra virgin olive oil, (4tbsp)
- 10 ml Caster sugar, (2tsp) Grated rind and juice of 1 lemon
- 60 ml Water, (4tbsp)
- 1 x 50 grams jar salmon caviar
Direcciones
- Cut each trout fillet in half lengthways. Then cut each in half again lengthways to give eight long strips of fish. Cut the smoked salmon into four long strips.
- Take two pcs of trout and one of salmon and roughly plait together. Curl into a 'knot' and place in a foil-lined roasting tin. Repeat with the remaining fish to make four 'knots'.
- Squeeze the lemon over the top, season and cover with foil. Cook in a preheated oven at 190 C, 375 F, gas mark 5 for 15-20 min. Set aside and keep hot.
- Meanwhile prepare the hot dressing. Save four sprigs of dill for garnish and chop the remainder.
- Place the remaining ingredients in a small pan and whisk well till heated through. Stir in the minced dill and any juices from the fish.
- Adjust seasoning.
- Place the trout onto four hot serving dishes and serve. Moisten with the dressing and garnish with dill.
- NOTES : These delicate fish plaits are easier to make than they look. Serve them with lemon caviar dressing for a luxurious dinner party dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 121 | 99% |
| Total Fat 13.71g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.36g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.1g | 0% |
| Protein 0.04g | 0% |
