Smoked trout, fresh asparagus and sorrel crispbread

4
30 minutes

Ingredients

Smoked trout

  • 225g of hot-smoked trout, flaked

Crispy bacon and onion

  • 4 rashers of smoked streaky bacon, cut into small lardons
  • 1 red onion, very finely sliced
  • 1/2 tbsp of rice flour, or plain flour
  • sunflower oil, for frying
  • salt

Lemon asparagus

  • 4 asparagus spears, sliced lengthways into thin strips
  • 1 lemon, zest and juice
  • salt
  • freshly ground black pepper

To assemble

  • 1 large crispbread
  • 180g of cream cheese
  • 1 handful of redcurrants
  • 2 tbsp of salmon roe, optional
  • 5 sorrel leaves, torn
  • fronds of fresh dill
  • freshly ground black pepper

Method

1
Begin with the crispy bacon and onions. Half fill (or to about 3cm depth) a deep, heavy-bottomed frying pan with sunflower oil. Place over a medium heat and allow the oil to come up to 170°C
2
Add the bacon lardons and fry for a few minutes until golden brown and crisp. Remove using a slotted spoon and leave to drain on kitchen paper, keeping the pan on the heat
3
Toss the red onion slices in the flour until lightly coated, then shake off any excess. Bring the oil back up to 170°C, then add the onion slices – be careful as they will sizzle and foam in the hot oil
4
Fry until a deep golden brown, turning occasionally, then remove and leave to drain on kitchen paper. Once cool and crisp season with a little salt and set aside
5
Toss the sliced asparagus in a bowl with the juice from the lemon and a good pinch of salt and pepper – reserve the zest for garnish
6
To assemble, spread the cream cheese carefully over the crispbread to cover. Scatter over the flaked trout followed by the lemon-marinated asparagus
7
Dot the fresh redcurrants and small spoonfuls of the salmon roe (if using) over the crispbreads, topping with the fresh herbs, crispy bacon and onions. Garnish with a little extra black pepper and the reserved lemon zest and serve