What are the main ingredients in Hot Smoked Trout & Cheat’s Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

What is the nutritional information of Hot Smoked Trout & Cheat’s Hollandaise?

Calories: 564, Carbs: 49 grams, Fat: grams, Protein: 33.6 grams, Sugar: 13.6 grams, Salt: 766 grams

How do I prepare Hot Smoked Trout & Cheat’s Hollandaise?

SWEET SALAD: In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined. BUTTERY BABY POTATOES: Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving. ABOUT THE TROUT: Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing. THE CHEAT’S HOLLANDAISE: Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste. LET’S EAT!: Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!

What should be prepared from my kitchen to make Hot Smoked Trout & Cheat’s Hollandaise?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Hot Smoked Trout & Cheat’s Hollandaise

It’s back – our delish cheat’s Hollandaise sauce! This time, it’s poured over hot smoked trout fillets served alongside buttery baby potatoes and a crunchy apple & radish salad. Finished off with a fresh squeeze of lemon juice, a culinary masterpiece!

Hot Smoked Trout & Cheat’s Hollandaise

with buttery baby potatoes & a sweet apple salad

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Apples
Baby Potatoes
Creme Fraiche
Fish
Fresh Dill
Hot Smoked Trout Fillet
Hot Smoked Trout Fillets
Lemon
Mustard Vinegar
NOMU Provençal Rub
Radish
Salad Leaves

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey

Photo of Hot Smoked Trout & Cheat’s Hollandaise

Serves 1

BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillet on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 30ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 15g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillet. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!

Baby Potatoes - 200g
NOMU Provençal Rub - 10ml
Hot Smoked Trout Fillet - 1
Mustard Vinegar - 22,5ml
Crème Fraîche - 40ml
Fresh Dill - 4g
Salad Leaves - 20g
Apple - 1
Radish - 20g
Lemon - 1

Download the Recipe

Serves 2

BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 50ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 30g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!

Baby Potatoes - 400g
NOMU Provençal Rub - 20ml
Hot Smoked Trout Fillets - 2
Mustard Vinegar - 45ml
Crème Fraîche - 80ml
Fresh Dill - 8g
Salad Leaves - 40g
Apple - 1
Radish - 40g
Lemon - 1

Download the Recipe

Serves 3

BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 80ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 45g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!

Baby Potatoes - 600g
NOMU Provençal Rub - 30ml
Hot Smoked Trout Fillets - 3
Mustard Vinegar - 67,5ml
Crème Fraîche - 125ml
Fresh Dill - 12g
Salad Leaves - 60g
Apples - 2
Radish - 60g
Lemon - 1

Download the Recipe

Serves 4

BUTTERY BABY POTATOES
Preheat the oven to 60°C. Place the rinsed baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until easily pierced with a fork. Drain on completion. Return the drained potatoes to the pot and reduce the heat to medium. Add a knob of butter, the provençal rub, and seasoning. Cover with a lid and holding the handles tightly, shake, shake, shake the pot until the butter has melted and fully coated the potatoes. Remove from the heat and cover to keep warm for serving.
ABOUT THE TROUT
Place the hot smoked trout fillets on a greased baking tray and place in the warm oven for 10 minutes until warmed through. In a salad bowl, mix ½ the mustard vinegar, 15ml of olive oil, and ½ tsp of a sweetener of choice to make a salad dressing.
THE CHEAT’S HOLLANDAISE
Place a pan over a low-medium heat. Once hot, add the crème frâiche, the remaining mustard vinegar, ½ the chopped dill and 100ml of warm water. Gently simmer for 2-3 minutes, stirring occasionally. Remove from the heat and whisk in 60g of butter. If the sauce is too thick for your liking, loosen with warm water in 5ml increments. Season to taste.
SWEET SALAD
In the salad bowl with the dressing, add the rinsed salad leaves, the apple wedges, and the sliced radish. Toss until fully combined.
LET’S EAT!
Dish up the hot smoked trout fillets. Pour over the creamy hollandaise sauce and garnish with the remaining dill. Serve with the buttery baby potatoes and crunchy apple and radish salad. Finish with a generous squeeze of lemon juice. Divine, Chef!