Radicchio, Grapefruit & Trout Spoons
As the al fresco socialising continues, I bring you another recipe for nibbles to serve with drinks. This one more optimistically Spring-like than last week’s Butter Leek Bruschetta - a joyous mix of pinks and a hit of bitter leaves, sour grapefruit and smokey fish. Of course you can make this as a salad, or chop the radicchio into the mix and serve the whole lot on sourdough crackers (Peter’s Yard would be nice), but I like the slight fussiness of piling the trout mixture into the perk pink spoons of baby radicchio leaves.
Radicchio, Grapefruit and Trout Spoons
Yield: 4-6 as nibbles
Prep time: 10 MinTotal time: 10 Min
Every shade of pink and packed with flavours in a single bite - bitter radicchio, sour grapefruit and smoky sweet trout. A great recipe for pre-dinner nibbles or deconstruct for a hearty spring salad.
Ingredients
- ½ pink grapefruit
- 20g walnuts
- 1 small celery stick
- 1 tbsp finely chopped parsley
- 1 tsp extra virgin olive oil
- 100g hot smoked trout
- 1 small radicchio
Instructions
- Segment the grapefruit and chop the denuded flesh into small pieces. Place in a bowl with a splash of the grapefruit juice. Finely chop the walnuts and celery then add to the bowl together with the parsley. Season liberally with salt, pour in the extra virgin olive oil and fold everything together gently. Flake in the trout and stir once more, again very delicately so as not to break up the fish too much.
- Now, cut the bottom off the radicchio and break it apart into individual leaves. You will need to audition the leaves to check their suitability as spoons. I find the small, firm ones near the heart of the bulb are best. Take your chosen spoon-leaves and fill them with the trout mixture. Finish with a turn of pepper and a drizzle of extra virgin olive oil and serve immediately.
