Wok Smoked Trout Rillettes on Toasted Beer Bread
1 For the Trout:
2 Cut a small piece of baking parchment just large enough to fit the two fillets of trout on. Then lay them on top of a rack.
3 Tip the wood chips in to the base of a wok that has been lined with tin foil. Place the wok over a medium.
4 Use a gas gun to ignite the wood chips.
5 Sit the rack in to the wok and carefully cover the wok with tin foil. Leave the trout to smoke like this for 30 minutes.
6 Remove the trout from the wok and leave to cool.
7 Once cooled flake the flesh into bowl removing any small bone as you go. Add all of the remaining ingredients along with seasoning then mix and chill.
8 For the Bread:
9 Pre heat your oven to 170°c.
10 Mix the flour, baking powder and salt together.
11 Stir in the honey and enough beer to make a wet dough. Spoon dough in to a tin, smooth the surface and bake for 40-50 minutes.
12 For the Apple Puree:
13 Tip the prepared apple in to a hot pan, add the sugar and cook for 2 minutes.
14 Pour in the apple juice and simmer until soft.
15 Blend the cooked apples in a blender until smooth and pour in to a squeezy bottle.
16 For the Beetroot:
17 Pour the vinegar in to a saucepan, add the sugar and bring to the boil. Leave to cool completely.
18 Prepare the beetroots by peeling them, slicing thinly then cutting in to different sizes with cutters. Place the slices in to a vac pack bag, pour over the pickling liquid and seal.
19 To Garnish: - Pea Shoots