If you want an easy starter - or even a main dish - then this is something you can easily do. Prepare the kasundi well in advance and store it in the fridge, and you will have it handy when you need it.
Serves 8 as a starter
8 smoked trout fillets (4 packs)
a bit of olive oil
1 bunch of watercress, just the tops selected and washed
1/2 bunch of mint, washed and leaves picked
Lemon juice, freshly squeezed
200 g whole hazelnuts
8 tbsp kasundi tomato relish (see recipe below)
Carefully roast the whole hazelnuts in the oven. If there is skin on them, put them in a clean jar and shake it to get the skin off. Chop them in half.
Cut courgettes length-ways into 4 slices. Oil and sprinkle with salt, then grill until slightly soft and well browned. Put aside.
Break each trout fillet into three pieces and place on a plate. Dress the watercress and mint with a mixture of olive oil and lemon juice. Place three pieces of courgette and a few hazelnut halves around the trout. Spoon small amounts of relish around the plate. Top the smoked trout with cress and mint.
Kasundi Tomato relish
Yields 1.5 litres
125 g fresh ginger, peeled and chopped
60 g garlic cloves
30 g green chilies, seeds removed
250 ml malt vinegar
125 ml rapeseed oil
45 g black mustard seeds
15 g ground turmeric
40 g ground cumin
40 g smoked paprika powder
5 g hot paprika powder
1 kg tomatoes, fresh or tinned, pureed
125 g brown sugar
20 g salt
Place the ginger, garlic, chilies and 50 ml of vinegar in a food processor and puree until it is a smooth paste. Heat the rapeseed oil, add all the dry spices and cook on a medium heat for 5 minutes. Add ginger and garlic paste to cook it for a further 5 minutes. Add tomatoes, sugar, salt and remaining vinegar. Simmer for an hour while stirring every now and again. The kasundi will be ready when the oil comes to the top and the relish looks like a curry sauce. Pour into sterilised jars and seal while still hot.