Smoked trout with dill pickles

Smoked trout with dill pickles

From
Posh Kebabs
Serves
4
Cooking time
45 mins

These dill pickles go brilliantly with all of the kebabs in this book. Here they combine especially well with smoked trout and a shallot yogurt to make a very special breakfast, lunch, dinner or after-pub ‘munch’.

Ingredients

Quantity Ingredient
4 tablespoons white wine vinegar
2 tablespoons caster sugar
1 star anise
1 teaspoon mustard seeds
handful dill sprigs
2 lebanese cucumbers, sliced
knob of butter
1 tablespoon olive oil
2 shallots, finely chopped
1 garlic clove, crushed
200g natural yogurt
4 wholemeal flatbreads
200g smoked trout
salt
freshly ground black pepper

Method

  1. Set a small pan over a medium heat and add the vinegar, sugar, star anise, and mustard seeds along with 1 tablespoon cold water and 4 dill sprigs. Swirl the pan once the sugar has dissolved, then remove from the heat and allow to cool. Add the cucumbers and leave to stand for 30 minutes.
  2. Heat the butter and oil in a frying pan. Once foaming, add the shallots and plenty of seasoning, then cook for about 5 minutes, stirring frequently until soft and light golden. Add the garlic and cook for a further minute. Remove from the heat and scrape into a bowl, allowing the mixture to cool for a few minutes before folding in the yogurt.
  3. Heat the flatbreads in a warm oven, dollop on the sweet shallot yogurt, pile on the smoked trout, drain the pickled cucumbers, and serve on top of the trout. Sprinkle with the remaining dill.
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