SMOKED YOGHURT & TROUT ROE

SERVES 4-6 AS A STARTER

Begin this recipe 1 day ahead.

1kg thick Greek-style yoghurt 1 cup (60g) smoking woodchips

(from barbecue and DIY shops) 1 (about 675g) sourdough loaf, cut into 1cm-thick slices 1/3 cup (80ml) extra virgin olive oil 100g trout roe (from fishmongers

– substitute salmon caviar) Sumac and edible flowers (from gourmet

food shops – optional), to serve

To make the smoked yoghurt, line a sieve with a large square of muslin or a clean Chux and place over a bowl. Add yoghurt and chill for 6 hours or overnight to drain.

The next day, soak woodchips in a bowl of cold water for 20 minutes, then drain.

Meanwhile, transfer strained yoghurt to a small bowl. Set smaller bowl in a slightly larger bowl containing ice and 2 tbs water. Chill until required.

Line a wok with 2 layers of foil. Spread woodchips across the base and top with a small trivet. Place wok over high heat for 3-5 minutes or until it begins to smoke. Working quickly, place bowls of ice and yoghurt on trivet and cover wok tightly with foil (use a tea towel to put foil on wok) to trap the smoke. Remove from heat and stand, covered, for 30 minutes. Remove smoked yoghurt and chill until required.

Preheat the oven grill to high. Brush bread with oil, place on a baking tray and grill, checking regularly, for 1-2 minutes each side or until golden.

Spoon smoked yoghurt onto toast, top with roe and scatter with sumac and edible flowers, if using, to serve.