Smoked foods can help to ease nausea, so a great option for an unsettled stomach. Trout is packed with healthy omega fats to help reduce inflammation and ward off the risk of chronic disease, including cancer.
PREP TIME: 10 minutes
14 oz smoked trout fillet
1 tsp Dijon mustard
Pinch of freshly ground black pepper
3.5 oz ricotta cheese or cream cheese
3.5 fl oz crème fraîche
Juice of 1 lemon
Large handful of dill
- Remove the skin from the trout fillets and check that there are no remaining bones.
- Place in a food processor with the mustard, black pepper, ricotta, crème fraîche, and lemon juice and process until smooth. If you don’t have a food processor, you can mash with a fork, but the consistency won’t be as smooth.
- Adjust the seasoning to taste and serve.
Jane Clarke is a dietitian and Cordon Bleu chef with more than 30 years’ experience in the nutrition industry. She is the author of nine best-selling books, columnist, and regularly contributes on TV. She has worked with Jamie Oliver on several of his projects and now leads Nourish by Jane Clarke, which provides a solution to the problem of undernourishment and provides empowerment and inspiration to those who are facing a health challenge, such as cancer and dementia.
If this mouth-watering dish has left you craving more sea fare, cast your eye over this next-level MEDITERRANEAN GARLIC & HERB CHAR GRILLED BRANZINO recipe. It’s to die for!