This weeks Shine radio recipe is from Becky Taee a Ditcham nutritionist.
Part 1 in the series of Modifying your cooking for a healthier Christmas menu.
This weeks it’s canape: smoked trout instead of smoked salmon and why? Served 3 ways – which tastes better?
Listen to find out how they get on.
Adapted from recipe by Loch Duart purveyors of Scottish smoked salmon
Smoked Trout & Apple
Makes approximately 20 canapés
What You’ll need:
Hot smoked (rainbow) trout / salmon fillets
3 Good eating apples, grated
2 Tbsp lemon juice
1/2 Pint half fat creme fraiche or greek yoghurt
4 Tsp good quality horseradish sauce
1 Mix all the ingredients together
2 Season with salt and freshly ground pepper
3 Put a spoonful of fish mixture on crackers, baby chicory leaves or cucumber
4 Garnish with salmon / trout caviar (optional) and serve