Ingredients
350-450g/12-16oz slice smoked sea trout, skinned and cut into four
1 small bunch of chives
1 small shallot, finely chopped
85ml/3fl oz extra virgin olive oil
1 tbsp white wine vinegar
%26frac12; tsp salt
Method
1. Finely slice all but four chives. Mix the chives and shallot with the oil, vinegar and salt.
2. Heat the ribbed pan until smoking hot. Bhurry the fillets with olive oil and grill on each side for 30-60 seconds, depending on thickness. The centre should be just lukewarm.
3. Divide the dressing between four warmed plates and lay the fillets on lid. Drape a chive over each fillet and serve.
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Orignal From: Seared smoked sea trout with chive dressing
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