Ingredients
8 smoked trout fillets
4 zucchini
Olive oil
Salt
1 bunch watercress, tops picked and washed
1/2 bunch mint, leaves picked and washed
Lemon juice
200g hazelnuts, roasted and skin rubbed off, then chopped in half
8 tbsp kasundi tomato relish
For kasundi tomato relish
125g fresh ginger, peeled and chopped
60g garlic cloves
30g green chillies, seeds removed
250ml malt vinegar
125ml vegetable oil
45g black mustard seeds
15g ground turmeric
40g ground cumin
40g smoked paprika
5g hot paprika
1kg tomatoes, fresh or tinned, pureed
125g brown sugar
20g salt
Method
Cut zucchini lengthways into 4 slices. Brush with oil and sprinkle with salt, then grill until slightly soft and well coloured. Put aside.
Break each trout fillet into 3 and place on a plate.
Dress the watercress and mint with a little olive oil and lemon juice.
Place 3 pieces of zucchini and a few hazelnuts around the trout. Spoon small amounts of relish around the plate. Top with cress and mint.
For kasundi tomato relish (make before trout)
Place ginger, garlic, chillies and 50ml of vinegar in a food processor and puree to a smooth paste.
Heat oil, add dry spices and cook on a medium heat for 5 minutes. Add ginger and garlic paste and cook for a further 5 minutes.
Add tomatoes, sugar, salt and remaining vinegar and simmer for an hour. When the oil comes to the top and the relish looks like a curry sauce, it is ready. Pour into sterilised jars and seal while still hot.
