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Smoked Trout
- Serves
4
- Difficulty
Easy
By Kirsty Scobie and Fenella Renwick
Published 2020
Ingredients
200 g 4 tbsp - juice of
Method
Mix your trout, crème frâiche, lemon juice and chives and season with pepper. In a separate bowl mix your cabbage with the vinegar and sugar and season well with salt and pepper. Fill your baked potato first with a spoonful of red cabbage and then pile in the smoked trout mixture.
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