Cold smoked Chalk Stream Trout served with beetroot and cumin slaw, horseradish mousse and local baby watercress
![Cold smoked Chalk Stream Trout served with beetroot and cumin slaw, horseradish mousse and local baby watercress](https://www.hampshirefare.co.uk/application/files/cache/thumbnails/e3eca95f979736a7e4f14e59e75c8400.jpg)
This dish has been created by Jay Williams, Head Chef at The Wellington Arms, Stratford Turgis. Read more about Jay.
Ingredients – serves 4
Slaw
250g fresh purple beetroot (from your local farm shop), grated raw | 100g radicchio, finely shredded | 1 handful dill, finely chopped | 1 tbsp cumin seeds, toasted, then ground with a pestle and mortar | 25ml sherry vinegar| 75ml The Cold Pressed Oil Company’s rapeseed oil
Horseradish mousse
1 cm finely grated horseradish root | 200 ml double cream | pinch of sea salt
Trout and dressing
8 thin slices of cold smoked Chalk Stream trout | baby watercress to garnish | drizzle of The Cold Pressed Oil Company’s rapeseed oil
Method
Combine the beetroot, radiccio, dill, ground cumin seeds, sherry vinegar and rapeseed oil in a bowl and season with sea-salt and cracked black pepper. Leave aside.
To prepare the horseradish mousse, place the grated horseradish and pinch of salt into a food processor and blitz for 30 seconds. Then add double cream into the processor and blitz until the cream is whipped into a mousse consistency.
To serve, arrange three piles of the slaw on a plate and top with a slice or two of the cold smoked trout. Add 4 or 5 small dots (see picture) of horseradish mousse around the plate and garnish with baby watercress and a drizzle of cold pressed rapeseed oil.
This dish is delicious when paired with a crisp, white wine. If you have any leftover slaw, store this in a container and chill for up to 3 days, also perfect accompaniment to cured meats.