The Currabinny Cookbook by James Kavanagh

Author:James Kavanagh
Language: eng
Format: epub
Publisher: Penguin Books Ltd
Published: 2018-06-19T16:00:00+00:00

Smoked Rainbow Trout with Fennel, Goat’s Cheese, Pink Peppercorns and Dill

Delicious flakes of pink trout and the luxury of soft goat’s cheese make for surprisingly hearty eating. When making this, we like to use the very best ingredients: smoked trout from Goatsbridge Trout Farm in Kilkenny and goat’s cheese from Ardsallagh Goat Farm in Cork – both delicious prize-winning Irish products and widely available.

SERVES 2–4

15g fresh dill

2 medium-sized fennel bulbs

juice of ½ a lemon

sea salt and freshly ground black pepper

1 tablespoon rapeseed oil

300g smoked rainbow trout

165g soft goat’s cheese, such as Ardsallagh

2 teaspoons pink peppercorns

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