Bacon-wrapped Trout kebabs with Gravadlax Potato Salad

More fishy goodness for you today, We are eating two servings of oily fish such as salmon, trout, mackerel, sardines and herrings every week for four week.  This is no hardship for us as we love fish and I'm enjoying finding different ways to serve the fish.  It's good to know that it's also doing us good (okay perhaps bacon wasn't quite such a healthy choice) as oily fish is full of Omega 3 

There are loads more fish recipes on the Fish is the Dish website.

Bacon Wrapped Scottish Trout Kebabs
Serves 4

500g Scottish Trout Fillets
200g dry cured smoked streaky bacon rashers
2 tbsp olive oil
1 tbsp Gusto Peppercorn Balsamic (or balsamic with a good few grinds of black pepper)
wooden skewers soaked in water (to stop them burning)

1. Cut the trout fillets into 2 cm cubes.
2. Mix the oil and balsamic together, either shake in a jar or mix with a whisk, just like making salad dressing.  Pour the mixture over the trout and leave in the fridge for a couple of hours.
3. Remove the trout from the fridge.
4. Stretch the bacon rashers with the back of a blunt knife and then cut each in half.
5. Wrap each chunk of trout in half a bacon rasher and push onto a skewer.
6. Line your grill pan with foil and line up your kebabs.
7. Grill until the bacon is cooked and crispy, you can be guaranteed that the fish will be cooked inside.
8. Serve with  roasted vegetables and salad.


These kebabs would work well on a barbecue, griddle pan or electric grilling machine. 


Potato Salad with Gravadlax 
Serves 4

500g small new potatoes
50g Gravadlax (cured salmon)
2 tbsp Dill dressing (comes with the Gravadlax)
juice of half a lemon
2 tbsp extra virgin olive oil
small bunch of flat leaf parsley, finely chopped

1. Cook the potatoes in boiling water until just tender, drain and place in a large bowl or dish.
2. Make the dressing by adding the lemon juice and olive oil to the dill dressing and mix.
3. Add to the potatoes and mix well.
4. Cut the Gravadlax in to small pieces and add to the potato salad with the finely chopped parsley.
5. Serve at room temperature.


Fish is great for kids too, there are lots of fun dishes you can make with your children on the Fish is the Dish website too.

Labels: bacon, Fish is the Dish, gravadlax, kebabs, Omega 3, potato salad, trout

posted by Janice @ 20:47 4 Comments

Salad Lunch with Pie!

I made a trip out to our local Farm Shop, Kilnford Barns to stock up on some of their Galloway Beef, Blackface Lamb and Outdoor Reared Pork all locally produced.  While I was there I spied this pie in the Deli, it's ham, chicken and stuffing, as I'd been out all day I thought it would be ideal for our supper with some simple salads.  This piece was around £6.00 however,  it served three people.  It's a heavy little pie, because it is stuffed with lots of meat and is quite filling  so overall it was good value and really very delicious.

I got a new food processor recently and it is brilliant for making your own coleslaw.  This one has sliced white cabbage, sliced fennel and  grated carrots dressed with a well seasoned mix of mayonnaise and greek yogurt and topped with some roughly chopped pistaschio nuts.

The hot potato salad with spring onions and mint was featured on Lavender and Lovage and was easy to make and delicious.
My basil plant has finally produced leaves big enough to pick. They are still pretty small but another week and I will be wondering what to do with them all!  Simply sliced tomatoes, seasoned with salt, pepper and a pinch of sugar, dressed with olive oil and topped with basil leaves.

The salad leaves came from my little salad trough, which has done better than ever before due to the huge quantity of water coming from the sky and the muggy temperatures.

Labels: coleslaw, Kilnford Barns, leaves, Pie, potato salad, tomato

posted by Janice @ 21:06 4 Comments