Smoked Trout Kedgeree Recipe

This is a recipe from one of our lovely long-standing customers

They make this beautiful summery dish with our Hot Smoked Trout Fillets

Serves 2

Ingredients

150g Hot Smoked Trout
150g pearl barley
1 small fresh red chilli, sliced
2 boiled eggs, peeled and sliced in half
2 thick slices of bread, cubed
1 lemon, cut into wedges, to garnish
Handful of baby spinach leaves
Small handful of coriander leaves, roughly chopped
1 tbsp Cotswold Gold Rapeseed Oil
1 tbsp pickled red onions
1 tsp mild curry powder
½ tsp sumac
Halen Môn Sea Salt and black pepper, to taste

Preheat the oven to 180C/160C fan/Gas 4.

Cook the pearl barley according to packet instructions and leave to cool.

Toss the cubed bread in the Cotswold Gold Rapeseed Oil, curry powder and a pinch of Halen Môn Sea Salt. Bake in the oven on a tray until brown and crunchy and leave to cool.

Combine the pearl barley, spiced croutons, pickled red onions & spinach leaves then season and transfer to a serving dish.

Flake over the Smoked Trout and add the halved boiled eggs.

Garnish with the coriander leaves, sliced chilli & lemon wedges and sprinkle over the sumac.

Serve and enjoy!