Hot smoked trout and green butter
- April 2005
- Serves 2
- Takes 10 minutes to make, plus chilling
This old-fashioned British savoury makes a great lunch with toast. It would also make an elegant, if minimalist, starter for a more formal meal.
- 47.5g (27.6g saturated)
- 18g (2.6g sugars)
You can use eel or mackerel instead of trout. Sorrel is a great leaf for the butter, but you could use watercress or rocket, or another herb to twin with the parsley, such as tarragon or chervil. If you swap another leaf for sorrel, blanch it with the parsley.
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