1 Lemon, sliced
1 Lime, Zest and Juice
½ tsp. Fresh Dill, chopped
½ tsp. Nutmeg
Pinch Saffron Strands
250g/10oz Mayonnaise, high quality
1 tsp. Dijon Mustard
1 Lemon, zest and juice
Salt and Pepper
12 Baby Beetroots
4 tsp. Goatsbridge Trout Caviar
Poached Trout with Caviar, Baby Beets and Saffron Mayo
Check the trout fillets for bones and remove if necessary. Half fill a large pot with water, add the sliced lemon and cover. Bring to the boil, add the fillets and poach gently until the trout is cooked, approximately eight minutes. When the fish is cooked, transfer to a chopping board and remove the skin; check again for bones and flake the flesh into a bowl. Next, add the lime zest and juice, the dill and the nutmeg; mix well and season to taste.
Place a sheet of cling film on a flat work surface. Place the mixture on the cling film and roll for each end until it resembles a sausage shape. Transfer to the fridge and chill for 24 hours.
Next, place the saffron threads in 100ml/3.5fl oz of warm water and allow to infuse (this releases the colour) for several minutes. Add the saffron water to the mayonnaise then stir in the mustard, the zest and juice of the lemon and season with salt and pepper. Refrigerate until required.
Wash and trim the beetroot, taking care not to bruise the skin, leaving half an inch of stalk and root attached. Place the baby beetroot in boiling salted water and boil for approximately 30 minutes. Once tender, strain and refresh in cold water, then peel and season with salt and pepper.
Divide the beetroot between four plates and drizzle with the mayo. Slice the trout sausage into eight slices and arrange around the beetroot. Top each slice of trout with half a teaspoon of trout caviar. Enjoy!