ADVERTISING PROMOTION
If you love the idea of a succulent seafood roast this festive season, you’ll be happy to hear that the popular Norwegian salmon with pastry lattice and the delicious spinach-and-feta trout roast (with gold shimmer!) have been joined by a new product, the Easy to Cook citrus trout roast.
It features lightly smoked trout sides layered with a panko herb centre, and a citrus vinaigrette. Add a crunchy salad or a side of roast beetroot, and you’re done! It’s just what your Christmas table needs.
Serving suggestion:
Cook the citrus trout roast according to package instructions and serve warm, drizzled with the citrus vinaigrette, with a fresh summer slaw of baby candied beetroot, fennel, cabbage and red onions massaged with freshly squeezed lemon juice.
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