This trout terrine with fruity and floral pink peppercorns takes a bit of time, but is so worth it for a special occasion like Christmas or New Year’s Eve. Elderflower-pickled cucumber is the perfect accompaniment
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This dish sings with aniseed flavours, from the spices in the trout cure to the glorious tarragon herb butter on the wheaten bread. The spicy, aromatic notes balance the richness of the cured fish, making it a knockout starter for Christmas Day.
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Cured trout tartare is a simple, relatively effortless starter. Curing your own trout might sound daunting, but all it takes is a bit of time and know-how. The results are astounding and unlike anything you can buy in the shops.
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Impress your guests with a twist on everyone’s favourite retro dish, the timeless prawn cocktail. Prawns are swapped with homemade triple-citrus cured trout, bursting with zesty flavour and boasting the punch of crowd pleasing marie rose. These dainty beauties will be the talk of the party.
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“Seafood is synonymous with Sindhi cooking, savoured in many recipes. My neighbour Lavina’s mother always cooked the best sai bhaji (spinach curry), but on special occasions this pulao was always on the dinner table – and the whole family loved it.”
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This easy midweek meal is a delicious mismatch of some of our favourite ingredients – yet it works. The melt-in-the-mouth, buttery loaded sweet potato is filled with oily, salty sardines and zingy guacamole. The contrast of flavours is perfect. It’s healthy comfort food for when you’re in a hurry.
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