1 x 200g tub of cream cheese
2 tbsp finely diced cucumber (peeled and seeded)
1 tbsp finely diced radish
1 tbsp snipped fresh chives
2 tsp horseradish sauce
1 tsp prepared English mustard
100g Crab Meat
12–18 slices of porridge bread (each about 6mm-7mm thick)
1 x 200g packet of smoked trout slices
sea salt and freshly ground white pepper
lightly dressed mixed salad leaves, to garnish
For The Pickled Red Onion:
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 red onion, cut into fine wedges
500ml (½ litre) carton natural yoghurt
1 large egg
2 tablespoons rapeseed oil, plus little extra to grease
2 x 500ml (½ litre) cartons porridge oats (375g (13oz))
2 tsp bicarbonate of soda
1 tsp sea salt
butter, for spreading (optional)
1 x 200g tub of cream cheese
2 tbsp finely diced cucumber (peeled and seeded)
1 tbsp finely diced radish
1 tbsp snipped fresh chives
2 tsp horseradish sauce
1 tsp prepared English mustard
100g Crab Meat
12–18 slices of porridge bread (each about 6mm-7mm thick)
1 x 200g packet of smoked trout slices
sea salt and freshly ground white pepper
lightly dressed mixed salad leaves, to garnish
For The Pickled Red Onion:
4 tbsp rice wine vinegar
2 tbsp caster sugar
1 red onion, cut into fine wedges
500ml (½ litre) carton natural yoghurt
1 large egg
2 tablespoons rapeseed oil, plus little extra to grease
2 x 500ml (½ litre) cartons porridge oats (375g (13oz))
2 tsp bicarbonate of soda
1 tsp sea salt
butter, for spreading (optional)
Smoked Trout and Crab Cream Cheese
Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard. Season to taste.
To make the pickled red onion, put the vinegar in a bowl and stir in the sugar to dissolve. Add the onion wedges and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours is fine.
To serve, place slices of porridge bread on each plate. Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked trout. Add pickled red onion and garnish with salad leaves, to serve.
Porridge Bread
Preheat the oven to 200°C (400°F/Gas Mark 6).
Put the yoghurt in a bowl, scraping it all out, then rinse out the yoghurt carton.
Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed. Then use the carton to measure out two cartons of the oats and mix them in with the bicarbonate of soda and salt until evenly combined.
Lightly oil 3 x 1lb loaf tins and divide the oat mixture. Bake in the centre of the oven for 30 minutes until golden brown. Reduce the oven to 180°C (350°F/gas mark 4) and cook for a further 10 minutes. Remove from the oven and go around the sides with a table knife to loosen out the bread and tip out on to the work surface.
If needed, return the loaf to the oven, and put straight on the oven shelf without any tin or baking sheet for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down on a wire rack before cutting.
Smoked Trout and Crab Cream Cheese
Put the cream cheese in a bowl and mix in the cucumber, radish, chives, horseradish sauce and mustard. Season to taste.
To make the pickled red onion, put the vinegar in a bowl and stir in the sugar to dissolve. Add the onion wedges and toss to coat. Cover with cling film and set aside for at least 10 minutes, or up to 8 hours is fine.
To serve, place slices of porridge bread on each plate. Top each one with 1 tablespoon of the cream cheese mixture, followed by a round of smoked trout. Add pickled red onion and garnish with salad leaves, to serve.
Porridge Bread
Preheat the oven to 200°C (400°F/Gas Mark 6).
Put the yoghurt in a bowl, scraping it all out, then rinse out the yoghurt carton.
Make a well in the centre of the yoghurt and add the egg and oil. Stir until mixed. Then use the carton to measure out two cartons of the oats and mix them in with the bicarbonate of soda and salt until evenly combined.
Lightly oil 3 x 1lb loaf tins and divide the oat mixture. Bake in the centre of the oven for 30 minutes until golden brown. Reduce the oven to 180°C (350°F/gas mark 4) and cook for a further 10 minutes. Remove from the oven and go around the sides with a table knife to loosen out the bread and tip out on to the work surface.
If needed, return the loaf to the oven, and put straight on the oven shelf without any tin or baking sheet for another 5 minutes to dry the crust out. Leave the cooked loaf to cool down on a wire rack before cutting.
