Smoked trout, basil & caper carpaccio

Name: Smoked trout, basil & caper carpaccio
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 12 large leaves from Cooks’ Ingredients Large Basil Pot; ½ tsp sea salt flakes; ½ tsp caster sugar; 2½ tbsp extra virgin olive oil; 1 red grapefruit; 100 g pack Mild Scottish Smoked Trout; 1 tbsp nonpareille capers; Crusty bread, to serve (optional)

A pretty-in-pink, flavour-packed plate of smoked fish that’s quick and easy to throw together but never fails to impress. I like to bring this out as a sharing platter with drinks, but it works just as well as a sit-down starter.

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Source of proteinSource of omega 3

Serves2 as a starter
CourseStarter
Prepare20 mins
Cook-
Total time20 mins

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12 large leaves from Cooks’ Ingredients Large Basil Pot
½ tsp sea salt flakes
½ tsp caster sugar
2½ tbsp extra virgin olive oil
1 red grapefruit
100g pack Mild Scottish Smoked Trout
1 tbsp nonpareille capers
Crusty bread, to serve (optional)

Use a pestle and mortar to crush ¾ of the basil, the salt and sugar to a paste. Gradually stir in the oil to loosen it. Slice the skin off the grapefruit, then carefully use a sharp knife to segment it over a bowl to capture the juices. Add a splash of this reserved grapefruit juice to the basil paste and stir again until combined into a vinaigrette.
Separate and halve the trout slices, then layer over 2 plates in ripples. Dot the grapefruit segments between them, spoon over the capers, then dress lavishly with the basil vinaigrette. Tear the remaining basil leaves over the top and serve with crusty bread, if liked.