This chic starter is a doddle to make, and something to really enjoy in spring when watercress is at its peak.
Blitz the trout, watercress, horseradish, butter, lemon juice, lemon zest and olive oil in a food processor until smooth. Divide half the mixture between two chef's rings, each placed on a separate plate.
Sprinkle over a few walnuts, and top up with the remaining trout mixture. Spoon over the Greek-style yoghurt, chill for a few minutes, then carefully remove the chef's rings. Garnish with watercress.
» Metric Converter
Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
» 17h ago