Monday, 10 September 2018

Smoked Trout Paleo Scandinavian Platter

A Scandinavian-inspired smoked trout platter with all the trimmings, including paleo bread! 

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I am so in love with Scandinavian food. And I know this sounds weird, but I think it's because I have an Ikea that's a 20-minute walk from my house. And I go there and the kids eat meatballs and mashed potatoes and I eat salmon or beef salads. It just all looks so pretty. 

On another, more random note, I'm also really into log cabins at the moment, too. I stayed with the children at Warwick Castle in a log cabin this summer and now I can't stop Googling for log cabin holidays. Do you know some places have their own hot tubs? I need that. Me, sitting on a bench, outside my log cabin, with the sweet, pine-like smell of the woods and a steamy cup of decaf. In a hot tub, even, too. Someone please go and crowdfund me a Scandinavian cruise, or a holiday in the mountains. That'll do. 

Anyway. 


Now - I know that smoked salmon is all the thing for platters and the like, but have you ever given smoked trout a try? I find it a very similar flavour, but it seems to be a lot less fatty in texture and is somehow drier and firmer. I like it. And it's full of those lovely omega 3s, too as well as usually being a bit cheaper than smoked salmon. 

I've served it here with some paleo Legit Bread Co bread (if you can't get hold of that, use their bagels - they're lush), alongside cucumber, sliced cooked beetroot, purple sweet potatoes, radishes and lemon with a good scattering of fresh dill, too. 

Go for it, and arrange prettily on a board, letting everyone help themselves. 



Smoked Trout Paleo Scandinavian Platter
Serves 4, generously
Ingredients
2 large purple sweet potatoes (or use orange fleshed or white fleshed ones if that's what you have handy)
1 tsp olive oil, or other preferred fat for roasting
pinch of salt
4-6 slices cold smoked trout (or use smoked salmon if you like)
4 radishes, washed, trimmed and sliced
half a cucumber, sliced
1 lemon, quartered
2 cooked beets, sliced (I get mine ready-cooked in vacuum-packs in the salad section of the supermarket)
red cabbage (I've used pickled red cabbage here which might not be AIP compliant due to the vinegar used, check yours is compliant or use chopped raw red cabbage if you like). 
small bunch of fresh dill
ready-baked Paleo Legit Bread or Bagels, to serve (not AIP compliant). 

Method
First, start off by roasting your sweet potatoes. Give them a wash and a trim, and chop into small, bite-sized pieces. Tumble them into the base of a shallow roasting dish and slosh over a little olive oil, or use your preferred fat. Sprinkle with the salt, give them a shake and roast at 200ºC/400ºF/gas mark 6 for 15-20 minutes, or until tender. Turn off the heat, place the dish on a rack or trivet and allow to cool a little. 

Next, assemble the platter. 

Get out a large chopping board (unintentionally, this one's from Ikea) and lay the smoked trout around the board, twisting it and adding depth and texture as you go. Arrange the radishes, cucumber, lemon quarters, sliced beets and red cabbage around the trout. 

Add the cooked and slightly cooled purple sweet potato chunks to the platter and finish with a scattering of the fresh dill. 

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