Recipe: Hot Smoked Trout, Beetroot, Horseradish & Watercress
Local Great British Menu star Chris Bell shares his favourite summer recipes to celebrate the Belfast Taste & Music Festival.
What you'll need
1 whole wild sea trout
1 clove of garlic
2 sprigs of thyme
Olive oil for brushing
200ml chicken stock
200ml white wine
200g oak smoke chips
Take trout off the bone, remove any pin bones & brush with olive oil.
Place one fillet in smoker over oak chips and gently cook for 12-15 minutes.
Boil beetroot for one hour, drain, peel & cut into 1cm even dice, mix with olive oil and thyme leaves.
For the sauce, sweat shallots and garlic until soft, add wine and reduce by half. Add chicken stock and reduce by half again, add cream and horseradish. Bring to the boil and season.
Blanch samphire in boiling water, drain, season and arrange on the plate.
Place smoked trout on top and pour over horseradish sauce.
Garnish with watercress & serve beetroot on the side.