LOTS of great treats in this week’s fft page as we celebrate two under-used ingredients, leeks and smoked trout, in a wonderful starter dish that is closely followed by some scallops wrapped in Parma ham. Great dishes to have and try in your kitchen.
To accompany those, I’ve two super wines from the Barossa region in Australia. St Hallett bring us two blends that could be just right for Christmas. Also, see the coupon below for our Christmas hamper competition with Olio and Farina that will run until Christmas week.
A warm leek, smoked trout and potato salad with horseradish crème fraise dressing
 WHAT YOU NEED
2 smoked trout fillets flaked
4 leeks whites cut equally
2tbls extra virgin olive oil
2 baking potatoes cubed
4tbls crème fraise
4 spring onions finely sliced
bunch of chives finely chopped
2tsp horseradish
Juice and zest of 1 lemon
Salt and cracked black pepper
Rocket or watercress to garnish
Extra virgin olive oil to drizzle
WHAT TO DO
In a medium sized saucepan cook the leeks in boiling salted water for 8 minutes. Drain, then place the leeks in a small bowl and season. Then drizzle with extra virgin olive oil and set aside
In a small saucepan cook the potatoes in salted water until cooked, about 10 minutes
In the meantime, mix together all the other ingredients except for the trout and rocket or watercress
When the potatoes are cooked, drain them well then mix them into the crème fraise dressing. Then season.
Place two leeks onto each plate, then place a spoonful of the potatoes on the leeks. Arrange the smoked trout around the leeks and potatoes. Garnish with the rocket or watercress.
Drizzle with extra virgin olive oil and serve
