Salad of smoked trout with black pudding and soft boiled duck egg
This wonderful spring or summer recipe really boasts the best of British ingredients. Ideal as a starter or light lunch. By Jane Pruden.
1 whole smoked trout
1/2 horseshoe black pudding
2 duck eggs
1 bunch of watercress
1 tablespoon English mustard
2 tablespoons mayonnaise
Maldon sea salt
Remove all the flesh from the trout and put to one side. Peel the black pudding and slice into 2in pieces and place on a tray to be grilled later.
Boil the duck eggs for five minutes and chill in iced water. Peel and cut in half.
Mix the mustard and mayonnaise and add a little lemon juice.
Grill black pudding for two minutes.
Add the flaked trout to the watercress and dress with a little oil and lemon juice.
To serve, place a piece of black pudding onto the plate. Add a small pile of trout and watercress. Spoon a little mustard mayonnaise onto the plate and place half a duck egg on top. Season with salt and pepper.
From its elegant décor to its fine dining restaurant, The Elephant at Pangbourne, owned by Hillbrooke Hotels, is a special place to visit in the heart of the Thames Valley. Overseeing the menu choice and sourcing the best of fresh seasonal and local ingredients is head chef Neil Dowson, who previously worked at The Savoy and the Victoria Hotel at Holkham, where he was co-author of a recipe book called Wild about Game.
The Elephant is only ten minutes away from the Royal Berkshire Shooting School. Other local attractions include Ascot and Newbury racecourses, Henley, Windsor Castle and Basildon Park, the National Trust owned historic house featured in the 2005 film, Pride and Prejudice.
For further information about The Elephant at Pangbourne visit www.elephanthotel.co.uk or call 0118 984 2244.