Recipes
| Smoked Trout with New Potatoes, Chevre,
and Double Smoked Bacon
-courtesy of Jenni Neidhart of The
Cookbook Co. |
|
2lbs new potatoes or fingerlings, scrubbed
200 good quality double smoked bacon, diced
1 cup chevre
Zest and juice of 1 orange
4 tablespoons of champagne vinegar
¼ cup of olive
oil
1 clove of garlic, finely minced
1 Tablespoon Dijon mustard
Sea salt and pepper to taste
1 bunch of basil, roughly chopped
14 oz Cunningham's Cold Smoked Trout Directions:
1. In a large stock pot, bring water to a boil. Once water
comes to a full boil, add the new potatoes. Cook at a high
heat for 20 to 40 minutes until potatoes are tender. Cool,
and slice in half once. Set potatoes aside in a large serving
bowl.
2. While potatoes are cooking prepare the citrus Dijon dressing.
In a small mixing bowl, whisk together Dijon mustard, orange
juice and zest, olive oil, champagne vinegar and garlic with
salt and pepper to taste. Make sure all ingredients are well
combined.
3. In a medium sized sauté pan, fry bacon, drain, and
add to potatoes.
4. Roughly chop or shred smoked trout and add to serving bowl
with potatoes and bacon.
5. To serve toss potatoes, bacon, and trout with dressing,
and garnish with crumbled chevre and basil.
|
|
| |
|
|
