Feast Norfolk Magazine
By Nick Harris, Jarrold
www.jarrold.co.uk
INGREDIENTS
250g of smoked trout
Brandy, to taste
lemon juice, to taste
horseradish, to taste
cayenne pepper, to taste
Brandy, to taste
lemon juice, to taste
horseradish, to taste
cayenne pepper, to taste
1 pint of double cream
1/2 cup of gelatine leaf
cayenne pepper, to taste
1 pint of double cream
1/2 cup of gelatine leaf
1/2 cup of gelatine leaf
cayenne pepper, to taste
1 pint of double cream
1/2 cup of gelatine leaf
Serves 6
METHOD
Mix the smoked trout (make sure there are no bones or skin) with the brandy, lemon juice and horseradish then add the cream and finally the gelatine.
Taste for seasoning
