Smoked Trout, Brown Butter Crumpet and Fennel Jam - Chef Recipe by Connor Turnbull

Ingredients

Trout mix:

1 jar Noojee trout roe
1 whole smoked rainbow trout
100 g creme fraiche
Zest of a lemon and juice
20 g chopped chives
20 g chopped dill
Salt and pepper to taste

Crumpet:

6 whole eggs
20 g brown butter
330 g plain flour
50 g wholemeal flour
200 g water
40 g instant yeast
8 g salt

Fennel jam:

1 head fennel
150 g simple syrup 50/50
Juice and zest of a lemon
50 g white wine vinegar
5 g salt

Method

Trout mix:

Take the smoked trout and remove all the bones. Flake the fish into a mixing bowl and season with the creme fraiche, chopped dill, chopped chives, lemon juice and zest. Finish with salt and pepper to taste.

Crumpet:

In a mixing bowl, combine all the ingredients except the yeast and water. in a separate bowl hydrate the yeast in the water for 5 minutes before adding all together and then proceeding to whisk for 5 minutes. Use a stand mixer if available.

The crumpet dough will be very wet with a slight elasticity to it. Transfer to a greased 20 cm round cake tin then cover loosely before allowing to prove to double its size. Once proved, steam the dough at 100 C for 10 minutes. Remove from the oven and cake tin and allow to cool on a rack. Once cool use an 8 cm ring cutter to cut out your 8 crumpets from the dough. In a hot pan toast the crumpets in butter until golden brown on both sides.

Fennel jam:

Finely shave the fennel and add all ingredients to a pan. Cook down until a jam consistency, being careful not to burn or caramelise the jam. Allow to cool.

Dish assembly:

Take a tablespoon of the seasoned smoked trout and add to the toasted crumpets. Add a teaspoon of fennel jam and a teaspoon of trout roe. Garnish the crumpets with your favourite garden herbs and flowers and then enjoy!

Recipe provided by Neeri Nuff Wine Bar & Kitchen