Trout with Horseradish Creme Fraiche



 2 smoked trout

1 orange, sliced into circles

1 brown onion, sliced into rings

12 truss cherry tomatoes

a few thyme sprigs


200g creme fraiche

1 tablespoon grated fresh horseradish (or creamed) 

2 tablespoons finely chopped flat-leaf parsley

finely grated zest of 1 lemon


crusty bread

olive oil


lemon wedges

Feeds 3-4


Light your fire and let it burn down until you obtain a medium heat. Place the trout on the grill and arrange the orange and onion slices on top. Place the cherry tomatoes on the truss and thyme sprigs alongside and cook for about 5 minutes or until the trout is warmed through. Remove the onion and orange slices and flip the trout over, then replace the slices and cook for another 5 minutes or until the flesh is just cooked. By now the cherry tomatoes should have charred and softened a little –we want the tomatoes to release their juices so that they act as a dressing for trout. 

In a small bowl, mix together the creme fraiche, horseradish, parsley and lemon zest. Set aside until you are ready to serve. 

Place the trout on a board, and gently pull back the skin back to reveal that lovely flesh. Arrange your tomatoes, bread and creme fraiche dressing around the trout, drizzle with olive oil and season with salt. Finish with a squeeze of lemon juice and wow your guests. 

 Drink of choice: Stoneleigh Classic Sauvignon Blanc