4 x hot smoked Scottish trout fillets
Freshly milled pepper
450g potatoes, par boiled & finely sliced
250mls single cream
Selection of washed salad leaves (frisee/crispheart/radicchio/lambs’)
Half a cucumber, sliced
1 tblsp chopped chives
Half a green pepper, sliced
100mls French dressing
25g Lanark Blue Cheese
Pre-heat oven 190 C.
Layer sliced potatoes in an oiled ovenproof dish, interleaved with large flakes of trout, along with cream, butter & seasoning, reserving a quarter of the trout for later.
Bake for 25mins then top with final flakes of trout & return to oven to warm through for a further 5mins.
Meanwhile combine salad ingredients in a large bowl.
To make blue cheese dressing, whisk dressing & crumbled cheese, & drizzle over salad prior to serving.
To serve, cut a wedge or round of dauphinoise & serve with salad accompaniment.