Smoked Trout

Fresh Horseradish Cream

Peel and wash 2 ozs fresh horseradish root. Grate finely. Add 1 tsp Dijon mustard and fold in quarter of a pint stiffly whipped double cream. Season with freshly milled salt and black pepper. Allow one fillet of smoked trout per person and serve with a slice of lime or lemon and sliced brown bread and butter.

Steamed Winter Fruit Pudding (6)

4 ozs Self raising flour
4 ozs soft white breadcrumbs
4 ozs chopped suet
4 ozs sultanas
3 ozs caster sugar
Grated rind and juice of half an orange
8 ozs cooking apples (peeled, cored and grated)
4 ozs golden syrup
1 egg.

Method

1. Blend syrup with egg and orange juice and rind
2. Add all remaining ingredients, mix well and put in to a well greased 2 pint basin with lid
3. Steam gently for 3 hours keeping water level topped up throughout to halfway up the basin.
4. Turn out and serve with custard and double cream.