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  • Fritter

  • 1kg smoked trout

  • 500g frozen peas

  • 50g horseradish

  • 6 eggs

  • 250g self raising flour

  • 1lt canola oil

  • Tartare sauce

  • 1 egg yolk

  • 1 tsp mustard powder

  • 100ml white wine vinegar

  • 50g cornichons

  • 1/2 bunch curly parsley

  • 50g capers


  • Fritter:

  • 1.

    Drop peas and horseradish into boiling water for 5 minutes.

  • 2.

    Strain and cool.

  • 3.

    Flake the tout into bowl; add flour, eggs and the pea mixture.

  • 4.

    Form into balls and shallow fry 'til crispy.

  • Tartare sauce:

  • 1.

    Place egg yolk, mustard and vinegar and buzz 'til light and fluffy.

  • 2.

    Slowly drizzle in oil while blending 'til thick.

  • 3.

    Chop capers and parsley into mayo and grate in the cornichons.


For more information and recipes from this series, click on the following link

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