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Serves 6  - A delicious hot starter
Smoked Trout & Tomato Cocottes Recipe

2 Smoked Trout Fillets- flaked
1 tbsp Fresh Parsley - finely chopped
4 tbsp Breadcrumbs
4 tbsp Grated Parmesan Cheese
6 tbsp Double Cream
3 Medium Tomatoes -peeled, seeded and chopped
Freshly Ground Black Pepper

Preheat the oven to 200C.  Divide the Smoked Trout flesh between the six cocotte dishes, and season with freshly ground black pepper.
Spoon 1 tbsp cream over each, cover with a layer of tomato, a sprinkle of parsley and seasoning.
Top with a mixture of breadcrumbs and parmesan and place in the hot oven for 10 minutes until heated through and turning golden.
Serve with chunks of crusty bread.
Print Recipe Here


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