top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Smoked Trout Bites with Wasabi Cream

MAKES: 12 • TOTAL TIME: 30 MINUTES

Ingredients:

  • 300 g smoked trout

  • 2 tbsp red caviar

  • 2 sprigs dill


For the Filling:

  • 1 ripe avocado

  • ½ cup fresh or frozen (defrosted) broad beans

  • 1 tbsp lemon juice

  • 1 tsp soy sauce


For the Wasabi Cream:

  • ¼ cup crème fraiche

  • 1 tsp wasabi paste

Directions:

  1. Start by making the filling; blend all ingredients in a food processor until smooth and transfer mixture to a piping bag with a 1-centimetre nozzle.

  2. Tear off a sheet of clingfilm approx. 30 centimetres x 20 centimetres. Place a sheet of baking paper over the clingfilm and lay trout slices on top, overlapping to form a rectangle measuring approximately 25 centimetres x 12 centimetres.

  3. Pipe a 3-centimetre-thick log of filling lengthways along one edge of the trout. Roll it into a log shape using the baking paper to guide the trout over the avocado mix. Continue to roll until it forms a complete log. Twist the ends of the paper and secure the log by rolling in cling film to tighten. Freeze until firm, at least 1 hour, or until needed.

  4. Meanwhile, make the wasabi cream by whisking wasabi and crème fraiche together. Place the cream in a piping bag with a 0.5 centimetre nozzle and refrigerate until needed.


Download Recipe Here:

Smoked Trout Bites with Wasabi Cream-2
.pdf
Download PDF • 3.93MB

This recipe is featured in The BARN Magazine 2023:


bottom of page