My Australian readers will be able to buy hot smoked trout,
however if you live in New Zealand you need to know a fisherperson who will catch the trout for you, then they or you need to smoke it. Trout cannot be sold in New Zealand and it is not farmed for the
purposes of eating. So we were feeling extremely lucky that there was some left from Sunday’s lunch and that the fisherman asked us if we would like it! If you cannot get your hands on hot smoked trout, use hot smoked salmon instead.
Preserved lemons are available from speciality food stores which sell Moroccan and Middle Eastern foods. They are lemons that have been pickled in salt and their own juices. Only the skin is used,
however both the flesh and skin are preserved. To use, rinse under cold water, remove the flesh and discard, then chop or thinly shred the rind.
Smoked Trout, Pea & Preserved Lemon Risotto
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1½ cups arborio rice
½ cup white wine
5 cups hot chicken or vegetable stock
2 cups shelled fresh or frozen peas, blanched, refreshed
300g hot-smoked trout fillets, flaked
2 tbs finely chopped flat-leaf parsley
1 tbsp chopped preserved lemon
1 Place butter, oil and onion in large heavy-based saucepan over a medium heat and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in garlic and cook for 1
2 Stir in rice and cook, stirring for 1 minute to coat grains. Add wine and cook for 2-3 minutes or until wine is absorbed.
3 Stir in 1 cup of hot stock and cook, stirring frequently, until stock is absorbed. Continue adding 1 cup of stock at a time, stirring frequently and allowing stock to be completely absorbed before adding more.
4 With the last cup of stock, add peas and continue cooking until rice and peas are cooked. Fold through three-quarters of the trout, half the parsley and half the preserved lemon.
5 To serve, spoon into serving bowls, scatter with remaining trout, parsley and preserved lemon. Accompany with a salad of mixed leaves dressed with a white wine vinegar and olive oil
Happy cooking and eating.
Recipe by Rachel Blackmore