Mary Berry’s Spectacular trout and caper first course

To prepare ahead: Can be assembled up to 8 hours ahead. Not suitable for freezing.

This is such a simple first course but it looks absolutely stunning. Balsamic glaze can be bought in a bottle in the supermarkets and is similar to the ones used in restaurants – the plastic bottle is so easy to squeeze and create zigzag patterns. Cold smoked trout looks like smoked salmon but has a more delicate flavour.

Serves 6

  • balsamic glaze, for drizzling
  • 450g (1 lb) smoked trout
  • 1 large red onion, finely sliced
  • 1 x 200ml tub crème fraîche
  • 3 tbsp chopped fresh dill
  • a dash of lemon juice
  • 6 lemon wedges
  • 6 tbsp mini capers
  1. Take 6 white starter plates and drizzle a zigzag pattern across the middle of each plate with the balsamic glaze.
  2. Divide the trout into 6. Take 1 portion and curl it into a pile and sit it just off-centre on each plate. Arrange a few slices of red onion next to the trout.
  3. Mix the crème fraîche with the dill and lemon juice, and season with salt and pepper. Spoon some on to each plate opposite the salmon so you have a rough triangle shape on the plate.
  4. Arrange a lemon wedge at one end of each plate and scatter a tablespoon of capers around the edge.
  5. Serve with brown bread and butter.

Credits

Mary Berry’s Family Sunday Lunches. Over 150 delicious recipes for a relaxed Sunday lunch.