Kirsty Scobie, Fenella Renwick

Smoked Trout

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

Ingredients

  • 200 g smoked trout, flaked
  • 4 tbsp crème frâiche
  • 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.