Russell Bateman Russell Bateman, Fine Dining Chef

Russell Bateman Head Chef, Colettes at The Grove, Fine Dining Chef

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Russell Bateman Russell Bateman, Fine Dining Chef

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Russell Bateman Head Chef, Colettes at The Grove, Fine Dining Chef

PARSED CONTENT

The site has the following on the web page, "Ingredients 200g Smoked Trout Flaked 100g Smoked Salmon torn 50g Mayonnaise 75g Crème Fraiche 1 Dessert spoon of each Chopped Dill, Chives and Chervil 15g Creamed Horseradish Lemon Juice and Zest Ground White Pepper Salt Method In one bowl combine your horseradish, Mayonnaise, Crème Fraiche and Herbs." I noticed that the web site also said " Once all combined add your salmon, trout and ." They also stated " Poached Rhubarb and Yorkshire Rhubarb Soup. With the rhubarb season now well underway this months recipe celebrates the delic."

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