Award Winning Smoked Salmon

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Serves 2-3 – Great for lunch or a light supper

Welsh artisan food and hampers delivered on your day of choice

1 tsp Coriander seeds
1 tsp Cumin seeds
1 Small onion, finely chopped
175g Basmati rice, washed
350ml Vegetable stock
1 tbsp Finely chopped parsley
1 tbsp Fresh coriander, chopped
Ground Pepper
1 tbsp Crème fraiche
2 Hard-boiled eggs, chopped
Cover the inside of pan with Rapeseed oil, add the coriander and cumin seeds and heat until they begin to pop and jump.
Add the onion and cook over medium heat for about 5 minutes, stirring occasionally until translucent. Stir in the rice and cook for 1-2 minutes.
Stir in the stock and bring to boil. Cover and cook over low heat for about 15 minutes, stirring occasionally until rice is tender.  Meanwhile flake the Smoked Trout into large pieces.
Into the hot rice gently fold the fish, herbs, Salt and pepper, crème fraiche and eggs. Heap the mixture on to a large warmed platter and scatter some fresh parsley over the top.
This recipe is equally nice with lightly poached Smoked Haddock.
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