Smoked Trout Kedgeree

The Little Tea Rooms near Abersoch on the Llyn Peninsula is one of our lovely long-standing customers.  They make this beautiful summery dish with our Hot Smoked Trout Fillets. Serves 2.

• 150g Black Mountains Smokery Hot Smoked Trout
• 150g pearl barley
• 1 tbsp pickled red onions
• Handful of baby spinach leaves
• Small handful of coriander leaves – roughly chopped
• 1 small fresh red chilli – sliced
• 2 boiled eggs – peeled and sliced in half
• 2 thick slices of bread – cubed
• 1 tsp mild curry powder
• 1 tbsp rapeseed oil
• ½ tsp sumac
• 1 lemon cut into wedges to garnish
• Salt and pepper to taste

Preheat the oven to 180C/160C fan/Gas 4
Cook the pearl barley according to packet instructions and leave to cool
Toss the cubed bread in the oil, curry powder & a pinch of salt and bake in the oven on a tray until brown and crunchy – leave to cool
Combine the pearl barley, spiced croutons, pickled red onions & spinach leaves then season and transfer to a serving dish
Flake over the Smoked Trout and add the boiled eggs
Garnish with the coriander leaves, sliced chilli & lemon wedges and sprinkle over the sumac
Serve and enjoy!