Smoked Trout 'Slaw With Horseradish Dressing And Bacon

• For the slaw
• 4 cups coleslaw base (grated carrots, white cabbage mixed in whatever ratio suits you)
• 2.5 cups flaked de-boned smoked trout
• 4 bacon rashers
• snipped chives for garnish
• For the dressing
• 4 tablespoons creme fraiche
• 3 teaspoons grated horseradish (or to taste)
• 2 tablespoons lemon juice
• Pinch sea salt
• Pinch freshly ground black pepper
• 3 tablespoons hot water (optional)

1. Broil bacon rashers. While broiling you can start assembling the salad and dressing.
2. Add the coleslaw mix to a large bowl. I used a ratio 1:2 grated carrot to white cabbage, but it's up to you.
3. Fillet the whole smoked trout, taking care to remove all bones and skin. Flake half of the fish - should be approximately 21/2 cups. Add to coleslaw mix.
4. In separate bowl whisk together the first five dressing ingredients. If the dressing looks too thick, like clotted cream, add a tablespoon of hot water until you have a pouring consistency.
5. Add the dressing to the trout and slaw, taking care not to overmix or the shreds of trout will get too mashed up and lost in the mix. Taste for seasoning.
6. Pile onto a plate. Add snipped chives to decorate and a carefully balanced bacon rasher across the top.

slaw, base, trout, bacon rashers, chives, dressing, creme fraiche, horseradish, lemon juice, salt, freshly ground black pepper, hot water

Taken from food52.com/recipes/10767-smoked-trout-slaw-with-horseradish-dressing-and-bacon (may not work)