Smoked trout, basil & caper carpaccio

Name: Smoked trout, basil & caper carpaccio
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Ingredients: 12 greek basil pot; 0.5 tsp sea salt flakes; 0.5 tsp caster sugar; 2.5 tbsp extra virgin olive oil; 1 red grapefruit; 100 grams mild smoked trout; 1 tbsp nonpareille capers; 1 crusty bread

Prep: 20 minsCook: 30 mins

Prep

20 mins

Cook

30 mins

Servings

Difficulty

Easy

Dairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is one of my favorite light dishes to throw together when I want something that feels special but doesn't demand much time in the kitchen. Smoked trout is wonderfully rich in omega 3 fatty acids, which are brilliant for heart health, and the carpaccio style means everything comes together in just 20 minutes of prep. The combination of briny capers, fresh basil, and tart grapefruit creates this beautiful balance that keeps things bright and clean. It's the kind of meal that looks fancy enough to impress but honest enough to enjoy on a quiet weeknight with crusty bread and a glass of wine.

Ella x

Ingredients

Servings:

12greek basil pot(large leaves from Large Basil Pot)
½ tspsea salt flakes
½ tspcaster sugar
2½ tbspextra virgin olive oil
1red grapefruit
100 gramsmild smoked trout(pack Mild Scottish Smoked Trout)
1 tbspnonpareille capers
1crusty bread(to serve (optional))

Detail level

Instructions

1
Use a pestle and mortar to crush ¾ of the basil, the salt and sugar to a paste. Gradually stir in the oil to loosen it. Slice the skin off the grapefruit, then carefully use a sharp knife to segment it over a bowl to capture the juices. Add a splash of this reserved grapefruit juice to the basil paste and stir again until combined into a vinaigrette.
2
Separate and halve the trout slices, then layer over 2 plates in ripples. Dot the grapefruit segments between them, spoon over the capers, then dress lavishly with the basil vinaigrette. Tear the remaining basil leaves over the top and serve with crusty bread, if liked.

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