Double Rainbow Smoked Trout, Apples & Asparagus

by Nick Benson

This is a delicious lunchtime recipe that can be shared between a couple of friends. It’s quintessentially british in its flavours, sweet, smokey, appley.




You'll need

  • 1 bunch asparagus
  • 2 cooking apples
  • 1 handful of walnuts
  • 2 eggs, room temperature
  • 1 smoked trout
  • Pepper
  • Salt
  • Butter

Here's how

  1. Sprinkle with walnuts, slice the eggs in two and place around the pan, drop the trout in the centre, a little olive oil and a squeeze of lemon, season and its ready to serve.
  2. After your apples are softened, add in another knob of butter and saute the asparagus until its bright green and still crunchy.
  3. Meanwhile bring a saucepan of water to the boil. This step could be a recipe on its own… perfect, soft centre eggs. Once the water is at a rolling boil, gently lower the eggs into the saucepan, turn off the heat, place on a lid and time out 6 minutes. When 6 minutes is up, run the eggs under cold water and peel them.
  4. Take a small fry pan and dry fry the walnuts until slightly blackened.
  5. Take your apples, core them and cut them into eighths. Melt a knob of butter in a fry pan, on a low heat, and saute apples until soft. I like to leave the skins on but you can remove them if you prefer.

About the Author

Nick Benson

Martini, Negroni, 2004 Curly Flat pinot. All eatin', all dancin'. Get me on a stream, catching trout, cooking over a fire for a bunch of people.

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