Breakfast / Chilli / Creme Fraiche / Lemon / Lunch / Mint / Peas / Pinenuts / Rocket / Salmon / Savoury / Seafood / Seaweed / Trout

Cold Smoked Ocean Trout + Peas with Minty Crème Fraiche

When it’s warm outside it’s natural to crave lighter, fresher tasting foods. On days when the mercury has risen beyond my comfort level, cold-smoked fish is my go-to for a fast, healthy lunch or light dinner that is both nourishing and satisfying.

Trout, like salmon, mackerel, sardines, dark green veggies, walnuts and linseed, is chock-full of healthy Omega-3 fatty acids which are essential for optimal health. As well as being supremely healthy and nourishing, smoked trout has a taste and texture that is subtle and unique. While delicious eaten simply on its own, something beautiful happens when it’s coupled with sweet baby peas, mint and cucumber.

This is my take on the classic combination of smoked trout and cucumber, and I think it’s a hands-down winner.

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¾ cup crème fraiche

Juice and zest of half a lemon

¼ cup fresh mint leaves, roughly chopped

2 cups rocket leaves

4 slices of smoked ocean trout

1 cup baby peas, fresh or thawed if frozen

Extra virgin olive oil

1 sheet nori seaweed, torn into small pieces

1 small cucumber, finely sliced

2 tbsp fried shallots

2 tbsp pine nuts, lightly toasted

Sea salt

Freshly ground black pepper

Extra mint leaves, for garnish

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For the minty crème fraiche, mix the crème fraiche, lemon juice and zest, chopped mint leaves, salt and pepper in a bowl. Taste and adjust seasoning if needed. Feel free to add more mint or even some fresh chopped chilli for an extra little punch! Set aside once you’re happy with the flavour.

In a bowl, toss the rocket leaves in a little lemon juice and oil (I used coconut oil).

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When ready to serve dollop a few spoonfuls of the minty crème fraiche onto the middle the plate. Using the back of the spoon and spread the crème out so it covers the centre of the plate. Next, take a handful of the rocket leaves and place in a mound in the middle of the plate. Arrange the trout around the rocket. Add the cucumber slices. Top with a sprinkling of toasted pine nuts, little pieces of nori, and shallots. Drizzle with a little extra virgin olive oil and another squeeze of lemon juice. Serve immediately.

*I love to serve this with a few thin slices of sourdough rye bread or pumpernickel bread!

Serves 2

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7 thoughts on “Cold Smoked Ocean Trout + Peas with Minty Crème Fraiche

  1. Despite also being in the depths of Winter, this light lunch, especially served with some toasted Scandinavian rye bread, sounds perfect to me. Your photographs are as always stunning and the dish is even more lovely.

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