Recipe

Appetizer

Treacle Cured And Turf Smoked Trout, Dill, Sourdough Crumpet Recipe

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Treacle Cured And Turf Smoked Trout, Dill, Sourdough Crumpet Recipe
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Are you looking for a unique snack? Try these sourdough crumpets with cured and turf smoked trout prepared by chef Froyedenlund at Food on the Edge 2019 launch!

Ingredients
Ingredients
For dill vinagrette
For sourdough crumpets
Info box
  • Recipe category Appetizer
  • Recipe yield 1
Preparation

How to Cure and turf smoke the trout

  1. Blitz the toasted spices, mix all the ingredients together.
  2. Cure the trout for 6 hours.
  3. Wash, dry, smoke over the turf for a few minutes.
  4. Cut the trout into equal dice and season with dill vinaigrette (recipe below) and chopped chives.

How to prepare dill vinagrette

  1. Blitz cold vinegar and dill together in the thermomix for 2 minutes.
  2. Vac Pack then infuse for 2 weeks.
  3. Freeze after the 2 weeks, then ice filter through muslin.

How to prepare Sourdough Crumpets

  1. Mix everything but the soda water together and let sit in fridge overnight to slowly prove.
  2. Remove from fridge 3-4 hours before needed to let rise.
  3. Add the soda water, mix well and pour into a large squeezy bottle with a nozzle.
  4. Using small ring moulds, lay out on the plancha set to 180°C.
  5. Pour a splash of vegetable oil into the moulds, followed by the crumpet batter filling to 1⁄4 full.
  6. Cook in the mould until the top has started to set.
  7. Finish by removing from the mould and cooking on the other side.
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