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Chicken SBT Black Terrine1212Serves: 1
Cooking time: 30minutes

Ingredients

  • 1 x smoked trout fillet
  • ½ x pouch of Merchant Gourmet red and white quinoa
  • 1 x tbsp Merchant Gourmet  Lemon Oil
  • 50g beetroot and horseradish dressing
  • 20ml white wine vinegar
  • 10ml Merchant Gourmet olive oil
  • Mixed salad leaves
  • ½  lemon

Method:

  1.  Mix the Quinoa with the lemon and lemon oil and set to one side.
  2.  Flake the Trout
  3.  Mix the Beetroot and Horseradish with the oil and vinegar and blend until smooth.
  4.  Make a doughnut shape on a plate and put the flaked trout in the centre.
  5.  Add the salad and serve with a little dressing as shown.
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