Arbroath smokies and hot smoked trout with sour cream, chive and horseradish fondant

Ingredients

  • 250 ml double cream
  • 1 lemon, juice only
  • 1 tbsp prepared horseradish
  • 1 bunches chives, snipped
  • 250 g smoked trout, flaked
  • 250 g arbroath smokies, the meat from a pair

Description

Paul Bloxham Pairs Succulent Smoked Fish With A Sharp Tasting Chilled Creamy Fondant To Cut The Richness Of The Fish

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