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
UK TV
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