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.
Noni Needs tasting smoked trout canape 
Becky Taee with smoked trout canapee
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
Method
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
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