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3. To make the filling, heat the olive oil in a separate pan and fry the fennel until golden brown. Combine the eggs, cream, Gruyère and horseradish cream, then add the fennel, trout and seasoning.

Once cool, lay on a kitchen towel, wrap and chill until ready to assemble. Mix the sour cream and horseradish together and put into a squeeze bottle or a piping bag and set aside. Once the capers ...

but we’re certain there are even better uses – like this decadent recipe for Celtic apple crumble with Irish whiskey cream sauce. “Apples have always played an important part in Irish ...

Season with salt and freshly ground black pepper and mash well. Place the sour cream, horseradish sauce, garlic clove and olive oil into a blender and blend until smooth. To assemble, spoon the ...