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Fennel Pollen Crème Fraîche with Smoked Ocean Trout

Serves 2


INGREDIENTS

2 tbsp crème fraîche

1 tsp lemon juice

1 tsp fennel fronds, chopped

¼ tsp Herbie’s Fennel Pollen and a little extra for garnishing

Pinch of white pepper

100g Tetsuya’s Soft Smoked Petuna Ocean Trout


METHOD

  • Mix the crème fraiche with lemon juice and a scant pinch of white pepper.
  • Fold in the chopped fennel fronds and fennel pollen.
  • Serve on the side with smoked ocean trout and garnish with fennel pollen.