Smoked Trout & Broccoli Bowls with Sour Cream & Chives
I’ve been more than a little obsessed with broccoli ‘bowls’ in recent months.
I love cooking up a big batch of Beautiful Boiled Broccoli on the weekend to use during the week. It only takes 5 minutes to chop and 5 minutes to cook and it means I’m eating a lot more broccoli!
Of course you don’t need to be that organized. You can easily cook your broccoli just before you eat as per the recipe below.
This classic combo of smoked fish with sour cream and chives is so easy to pull together. Yet there’s enough interesting flavours and textures to keep you wanting more. Equally great as a simple dinner or lunch.
- 2 heads broccoli chopped into bite sized trees
- 3-4 tablespoons lemon juice
- 300 g (9oz) hot smoked trout or other smoked fish
- 8 tablespoons sour cream
- small bunch chives chopped
Bring a small pot of salted water about 2cm (1in) deep to the boil. Chop broccoli into bite sized trees and slice stems.
Simmer broccoli florettes, stems and leaves covered for 5 minutes or until no longer really crunchy. Drain and tip onto a large plate or tray to allow the steam to escape as it cools for a few minutes.
Divide broccoli between two bowls. Drizzle over lemon juice and add flaked fish. Top with sour cream and chives and lots of fresh black pepper.
WINE MATCH: A nice fresh Riesling or Sauvignon Blanc.
Variations & Substitutions
vegetarian - Replace smoked fish with smoked almonds or cooked chickpeas.
more substantial (carb lovers) - toss in cooked pasta or potatoes.
more substantial (low carb) - add roasted almonds or other nuts. Or serve with poached eggs.
herby / more veg - toss in baby spinach, salad leaves, parsley or even basil.
dairy-free - use this cashew sauce as your sour cream.
carnivore - replace smoked fish with bacon and replace sour cream with grated Parmesan and a good drizzle of peppery extra virgin olive oil.
Waste Avoidance Strategy
broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
smoked trout or other smoked fish - freeze it.
sour cream – keeps for weeks in the fridge.
chives – best to use for another meal. Great finely chopped and served with fish.
Yes! Just make as per the recipe but keep the sour cream and chives separately. Will keep in the fridge for 2 weeks or can be frozen (don't freeze the sour cream). Either serve cold or warm in a frying pan with a little oil.
Have fun in the kitchen!
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Jules. I did your smoked trout and broccoli bowl tonight as husband came home with stacks of broccoli! Amazing coincidence! It was fabulous … and so easy, did your yogurt and tahini sauce with it and added your toasted seeds and nuts. Thank you so much. I don’t read anyone other than you!!
And thats super sweet of you to say that. So glad you’re loving Stonesoup :)
This looks sooo good! I hope you’ll bring this on over to Food on Friday: July. Cheers from carole’s Chatter
This looks so good!
Does the broccoli need to be washed before boiling it?
I don’t bother Bea because you’re doing to drain the water anyway