LCBO Food & Drink Summer 2024

SOLO SUPPERS

Smoked Trout, Potatoes & Green Beans Perfect for a hot summer night, this cold plate of smoked trout, mini potatoes and green beans gets Scandinavian accents of a lemony sour cream dressing and dill. Hot smoked trout is available at fishmongers and select supermarkets, but you could use easier-to-find hot smoked salmon instead. In lieu of dill as a garnish, tarragon, parsley or pale celery leaves would all work well. 3 oz (85 g) green beans, trimmed 4 oz (115 g) mini potatoes, about 5 3 tbsp (45 mL) sour cream 1 tsp (5 mL) lemon juice 1/4 tsp (1 mL) finely grated lemon zest Pinch finely grated garlic Salt and freshly ground pepper to taste 5 oz (140 g) hot-smoked trout, skin removed Dill leaves to garnish 1. Bring a medium pot of salted water to a boil. Add green beans. Cook until crisp-tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water. Cool, drain and dry on paper towel. 2. In same pot, add mini potatoes. Boil until tip of a paring knife inserted in centre meets with little resistance, 12 to 15 minutes. Drain and transfer to a plate to cool. Transfer cooled beans and potatoes to an airtight container. Refrigerate up to 2 days. 3. In a small bowl, whisk sour cream, lemon juice and zest, garlic, salt and pep per. Cover and refrigerate up to 2 days. 4. When ready to serve, make a bed of beans on a dinner plate. Halve potatoes and add to plate. Dollop with dressing. Break trout into chunks and arrange overtop. Sprinkle with dill. Grind a little pepper overtop.

Serves 1

WHAT TO SERVE Kim Crawford Sauvignon Blanc

VINTAGES ESSENTIALS 160085, 375 mL, $11.95 New Zealand Sauvignon Blanc has intense fruitiness to flatter smoked trout and herbaceous notes to match green beans and dill.

96 FOOD & DRINK SUMMER 2024