Recipe: Duo of Smoked Trout

1 The day before, soak your blonde peas or chickpeas in water.

2 The next day, pour the peas into a saucepan, cover them with water and blanch for 5 minutes at a boil, then cool them and cook them, covered with water, add your bay leaves and your Turmeric, cook gently for 2 hours, then 15 minutes before, salt them for the chickpeas 1h15 is enough.

3 Drain them, cool them, then season them with salt and pepper, oil and vinegar and set aside.

4 Arrange in the center of the plate, then alternate on each side thin slices of your smoked fish surrounded by strands of preserved red peppers.
Recipe prepared with exceptional products tasted during a professional trade fair.
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