Salad of lightly smoked trout, borage tzatziki, garlic curds and burnet leaves
Ingredients (Serves four)
For the fish 2 medium-sized trout
For the curds
275g unpasteurised whole milk
20g dill, chopped
2 garlic cloves, peeled and chopped
For the tzatziki 275g cucumber
10g flat-leaf parsley
40g borage leaves
100g Greek yogurt
Young salad burnet leaves
Method For the smoked fish, fillet and pinbone the trout, cover with rock salt for 10 minutes and then rinse under cold water. Pat dry. In a small smoke box, lightly smoke the fillets over hickory shavings for two minutes. Cool.
Infuse the chopped dill and garlic in the milk, then heat very gently to blood temperature, 37°C. Pass through muslin. Mix the rennet with a touch of water and whisk in to milk. Set in shallow-sided dish.
For the tzatziki, peel and deseed the cucumber, dice into brunoise and squeeze out excess moisture through a cloth. Chop the mint, parsley and borage and add to the Greek yogurt. Then add lemon juice, Tabasco and diced cucumber, and season.
Skin fish and place on plate. Arrange cut-out rounds of curd and tzatziki around the fish with some mint oil and tomato reduction. To finish, arrange salad burnet leaves, borage flowers and wild rocket. Drizzle with a little olive oil.