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Cold smoked trout with crowdie and a honey dressing

Ingredients Instructions
  • 1 x pkt Belhaven cold smoked trout
  • 1 Clerkland Crowdie from Dunlop Dairy
  • For dressing: 3tbsps Supernature Rapeseed oil
  • 1 tbsp Orkney Craft Bere Vinegar
  • 1 tsp honey
  • Skye sea salt and freshly milled black pepper (freshly shaken together in a jar)
  • Arrange folds of trout with chunks of crowdie on a platter and drizzle with dressing.

Recipe © Wendy Barrie