Brushetta of Black Pudding & Smoked Trout (serves 2)
With wild rocket and whisky mustard dressing.
By Craig Sherrington of Storrs Hall Hotel.
Ingredients
- 2 slices of Foccacia
- 2 slices black pudding
- Smoked trout
- Sun blushed tomato
- Chives
- Mayonnaise
- Wild rocket
- Whisky mustard
- Olive oil/ white wine vinegar
- Spring onions
- Salt and pepper
Method
- Slice the Foccacia into 3 cm square pieces and fry in a hot pan with olive oil until golden brown. Put to one side.
- Fry the black pudding in the same pan and place onto the bread.
- Dice the smoked trout and chop the tomato and spring onions. Mix together and add mayonnaise to bind.
- Make a dressing with the whisky mustard, olive oil and white wine vinegar.
Service
Place some wild rocket on the plate, warm the foccacia and black pudding in the oven and place it on top of the rocket, make a quenelle of the smoked trout mix. Dress and serve.
