This dish is an elegant fusion of flavours with our Smoked Trout Crêpe Cake, paired perfectly with a refreshing Watercress Salad.

Method

Step 1

Put a kettle on to boil, about a quarter full. Pick any tough stalks from the watercress and pop the rest in a large bowl with the dill or tarragon leaves. Pour over enough just-boiled water to cover. Cover and set aside for a few minutes until wilted.

Step 2

Meanwhile, put the cream cheese into a food processor and add the horseradish, lemon zest and juice.

Step 3

Drain the wilted greens, refresh in cold water and drain again. Place in the centre of a clean J-cloth and squeeze until they are as dry as possible. Add to the food processor and blitz everything until as fine (and green) as possible. Season to taste.

Step 4

Lay a pancake or crêpe on a serving platter and spread over about 85g/3oz of the cream cheese mixture. Lay about 70g/2 B⁄c oz of the smoked fish slices in a single layer on top. Continue to layer the cake in this way, finishing with a layer of the cream cheese on the top. Cover with cling film and chill in the fridge for at least two hours or overnight, until firmed up. This can be made up to one day in advance.

Step 5

When ready to serve, pour the oil and lemon juice into a large serving bowl and add the shallot and capers. Whisk to combine and season to taste. Again, discard any tough stalks from the watercress and toss into the dressing until evenly coated. Scatter a handful of the dressed watercress along with the pine nuts on top of the crêpe cake. Serve at once with the remaining salad on the side.