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Smoked Trout with Wasabi Crème Fraîche

By OcadoLife
Rustle up this impressive Smoked Trout with Wasabi Crème Fraîche platter from Nick Marsden, head chef at London seafood restaurant The Sea, The Sea. The delicate sweetness of the trout is balanced perfectly with pickled…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 slice rye bread
  • 1 tsp unsalted butter
  • 2 tsp wasabi, plus extra to taste
  • 150g crème fraîche
  • 1 tsp lemon juice, plus extra wedges to serve (optional)
  • 200g smoked trout, sliced
  • 2 pickled beetroot, diced
  • 1 small bunch dill
  • 1 drizzle virgin rapeseed or extra-virgin olive oil

Method

4 steps

  1. Step 1

    Using a food processor, blitz the rye bread to coarse crumbs. Melt the butter in a pan over low heat and gently fry the breadcrumbs until evenly golden and crisp. Leave to cool.

  2. Step 2

    Stir 2 tsp wasabi paste into the crème fraîche with the lemon juice and a pinch of salt. Taste and add more wasabi for a stronger kick, if liked. Chill until ready to serve.

  3. Step 3

    Arrange the smoked trout on a serving platter and scatter over the beetroot. Dollop over the wasabi crème fraîche, then scatter with the breadcrumbs

  4. Step 4

    Pick over the dill sprigs, then drizzle over the rapeseed or olive oil. Finish with a few good grinds of black pepper and lemon wedges for squeezing over, if liked.