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Artichoke and Smoked Trout Bites
Makes about 20
Ingredients:
1 smoked trout - about 250g
Finely grated rind and juice of 1 lemon
4 sheets titanium strength gelatine
½ cup fresh dill tips
2 tablespoons Sandhurst Baby Capers, drained
170g Sandhurst Artichoke Hearts in Brine, drained and diced
White bread for crostini
Sandhurst extra virgin olive oil
Here's How:
- Remove skin and bones from trout and discard. Flake flesh and place in a mixing bowl.
- Soak gelatine in cold water for 5 minutes. Combine lemon juice and rind with hot water to make up 200ml. Squeeze out gelatine and stir into water. Cool slightly.
- Add dill, capers and artichokes to trout, add gelatine mixture and carefully fold in. Spoon into tiny muffin shaped flexible baking moulds (about 90ml each) and refrigerate until set.
- For crostini, preheat oven to 190°C. Using a 5cm diameter biscuit cutter cut rounds from the bread slices. Coat both sides of these with oil and bake in a single layer until golden. Cool and store in an airtight container until required.
- To serve, turn out each prepared bite onto a crostini base, then arrange on a flat serving plate.
Note: Finely diced Sandhurst Preserved Lemons could be added to this mixture.
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