Light and zesty enough to be a summer lunch, but creamy and moreish enough to comfort you on a winter’s day, this easy and quick dish is the perfect choice for an Autumn’s day when you can’t quite decide what food-mood you’re in!
This flavourful lunch takes no time to make and the essential oils in the trout fillets can boost brain power.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 4 medium carrots, peeled and cut into ½ cm slices
- ¼ teaspoon cumin seeds
- ½ teaspoon honey
- 1 teaspoon lemon juice
- 40g raisins
- 2 teaspoons olive oil
- 3 smoked trout fillets, flaked
- 2 tablespoons crème fraiche
- 2 teaspoons lemon juice
- cracked black pepper
- 8 slices rye bread
- Small handful coriander, finely chopped
- Steam the carrots over a pan of simmering water for 8 minutes until tender. Drain and transfer to a mixing bowl. While still warm, add the cumin seeds, honey, lemon juice, raisins and olive oil. Stir to coat in the dressing and leave to cool.
- Meanwhile mix the smoked flaked trout fillet with the crème fraiche and lemon juice. Season with cracked black pepper.
- Toast your rye bread
- Stir the coriander through the cooled carrot salad.
- 2 large handfuls lambs lettuce, washed
- 20g pine kernels
- Spread or pipe the trout pate onto the rye bread triangles. Arrange the lambs lettuce on a serving platter. Spoon the carrot salad on top of the leaves around the edge of the platter. Place the trout pate toasts in the middle and sprinkle over the pine kernels.
Resist the urge to toast the pine nuts as once toasted the essential fats turn into saturated fats. They still taste yummy untoasted.
Recipe and photo from The Diet For Food Lovers, available: https://www.amazon.co.uk/Diet-Food-lovers-Pure-Package/dp/0297866540