Maybe it's wishful thinking, but I'm pretty certain spring is almost upon us. Being Scottish spring of course, there's still a nip in the air, so it's certainly not time for al fresco salads just yet…
I find this smoked trout risotto is just the ticket for dinners at this time of year. Unlike a traditional, heavy risotto it has plenty of light ingredients such as lemon, kale and delicate smoked trout making it lovely and lively on the palate, and colourful on the plate too!
Using pearl barley as opposed to traditional Arborio rice makes this a thoroughly Scottish interpretation of an Italian classic, and all the better for it.
Not only are the plump grains a wonderful accompaniment to our Scottish cold smoked trout - they also add just the right level of 'comfort food' satisfaction to the dish. And speaking of satisfaction, health eating fans will be delighted to tick off two superfoods in one plateful - trout and the very much en vogue veggie kale.
Completed by a fruity, warming hint of dry cider, this is an easy evening recipe that strikes a balance between winter warming and light spring flavours beautifully, even if I do say so myself!
Serves 4
Ingredients
150g of chopped RR. Spink & Sons whisky smoked trout
1 medium white onion
1 clove of garlic
15g of olive oil
100g of dry cider
300g of pearl barley
1 litre of vegetable or chicken stock
25g of grated parmesan or a hard cheddar style cheese
100g of kale shredded finely
Method
1. Begin by chopping the shallots finely.
2. Heat olive oil in medium-sized sauce pan and fry for 4-5 minutes over a medium heat.
3. Once the onions are translucent add the barley. Stir for 1 minute until slightly toasted and then add the cider.
4. Keep stirring until all of the cider is absorbed. Once absorbed, start pouring vegetable stock gradually, stirring all the time.
5. Keep adding the stock until the barley is soft all the way through, about 20 minutes (you may not need all of the stock).
6. Stir in the kale. Cook for a further 3 minutes.
7. Turn of the heat and stir in the cheese. Finally fold in the smoked trout just before serving.
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