Getting Festive

It’s the first weekend in December so I have been given permission to put up the decorations!

I’ve been itching to get the baubles and crepe paper out ever since I spied a thrifty Christmas tree alternative out the window, in the form of a rather enthusiastic shoot on the bay tree in the front garden. It’s the perfect Christmas tree shape (in my eyes anyway) and I thought if we lopped it off our housemates might think we’ve been busy doing some really helpful garden pruning (two birds, one stone – hurrah!) ..and bay smells great, triple win!

Christmas Tree

Bay Christmas Tree

I decided that putting up the tree (albeit a few hacked off branches set in a tin filled with plaster of paris) should be celebrated with a festive treat. I often turn to Great British Chefs when I want inspiration for a special meal. Their recipes are easy to follow and their website and apps have some wonderful foodie photography.

For a festive lunch for us hard working streamer-hangers; I whipped this up from their Christmas collection:

Salad of smoked trout with horseradish crème fraîche by Geoffrey Smeddle

Photo 02-12-2012 19 37 26

Ingredients

  • 8 small smoked trout fillets
  • 4 tbsp of crème fraîche
  • 1 tbsp of horseradish cream
  • 1 lemon, juiced
  • 1 pinch of paprika
  • 200g of mixed salad leaves
  • 1 cooked beetroot, sliced
  • 1 lemon, cut into wedges
  • olive oil

1. Ensure the trout fillets are trimmed and cleaned
and the skin is removed. Check for small pin
bones, removing them with tweezers

2. Place the fillets on a plate, cover with cling film and refrigerate until later

3. Stir the horseradish cream into the crème fraîche, adding paprika and lemon juice to taste

4. Arrange slices of the beetroot in the middle of the plate

5. Arrange the smoked trout fillets on serving
dishes. Dress the leaves with some olive oil and a squeeze of lemon juice

6. Arrange the leaves beside the fish fillets and spoon on a generous dollop of the horseradish crème fraîche, either on the fish itself or just to one side

7. Serve with a wedge of lemon on the side to squeeze over the fish, and eat at once

Photo 02-12-2012 19 48 59
I’ve tried this recipe with hot smoked salmon and the combination is still fantastic. The crème fraîche with horseradish is wonderful with smoked fish and I stained the lemon juice and olive oil dressing with beetroot to adorn the plate as much as the tree!

x

 

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2 thoughts on “Getting Festive

  1. A tree for a birthday present, that’s a very good idea, but yes October is pretty early – although, when I was little I remember my piano teacher used to get all of her Christmas shopping done by September! Super organised! x

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