Cured Scottish trout in 12 year old Tomatin served in a refreshing salad of crispy native apple & ginger
Ingredients
4 x 120gr Trout fillets pin boned & skinned
2 cox pippin or Braeburn apples
2” knob of fresh ginger grated (grated in to a towel & wring out for ginger juice)
1 box of watercress
1 x 25ml Tomatin 12yr old malt
1tbsp Summer harvest rapeseed oil
Method
1. Mix 25ml of ginger juice with 25ml malt & set aside
2. Cut apples with skin on into julienne
3. Toss apples & watercress in remaining ginger juice with rapeseed oil
4. Season very slightly with sea salt
5. 10 minutes before serving pour ginger/malt mix over trout fillets
6. Serve salad mix in bowl and lay cured fillet over the top
