Ingredients

  • 25 g butter
  • 1 onion (peeled and finely chopped)
  • 1 potato (peeled and diced)
  • 1 stick celery (sliced)
  • 2 sprigs of thyme
  • 450 ml chicken stock
  • 115 ml cream
  • 250 g smoked fillet of trout (broken up)
  • for the smoked fish:
  • 4 tblsp white wine vinegar
  • 2 tblsp extra virgin olive oil
  • 1 tsp highbank apple syrup
  • 1 level teaspoon irish mustard
  • 6 (50 g each) fillets of smoked trout
  • 0.5 cucumber (peeled)
  • for the unsmoked trout:
  • 6 x 50g fillets of trout
  • 10 g seasoned flour
  • 1 tblsp sunflower oil
  • 25 g butter
  • 1 lime
  • salt and black pepper

Method

  • First make the soup. Sauté the onions in butter until they are soft and translucent. Add the potatoes, celery and thyme and continue to simmer for about 5-10 minutes and then pour in the chicken stock and the cream and bring to just under the boil and simmer for about 10-15 minutes. Stir in the smoked fish and simmer until all the flavours infuse. Remove the thyme and pour the soup into a food processor and blend until smooth.
  • Next make the marinade for the cucumber. Place the vinegar, oil, apple syrup and mustard in a bowl and whisk until it emulsifies. Slice the cucumber very thingy (use a mandolin for this if you have one) and coat the cucumber with the dressing and leave to marinate in the fridge.
  • Lastly dust the fillets of unsmoked trout in the flour and pan fry in butter and sunflower oil over a high heat. Cook both sides quickly until golden and then remove form the heat and drain on some kitchen paper. Squeeze a little lime juice over the trout.
  • To serve, place the cooked trout on the plate. Put some cucumber pickle alongside with a piece of cold unsmoked trout on top. Pour some hot trout soup into a shot glass and put on the plate and garnish with a wedge of lemon.