Smoked Trout Open Sandwich
Transform your ordinary day into a gourmet experience with this exquisite smoked trout and pickled beetroot sourdough toast. Every bite is a delightful fusion of smoky trout, tangy pickled beets, and vibrant greens, harmoniously brought together on a crispy sourdough base. Drizzled with a hint of olive oil and seasoned to perfection, this toast is a celebration of flavors that will elevate your taste buds to a new level of satisfaction.
— Constant Cookbook
Ingredients
- 2 slices sourdough bread
- 1 smoked trout fillet
- 40g frozen peas
- 2 small pickled beetroot, sliced
- Handful of rocket
- 1 tsp Olive Oil
Instructions
- Put the peas in a small bowl and pour boiling water over to defrost
- Toast the sour dough bread
- Place the toast on a plate and on top layer the trout, sliced beetroot, drained peas and rocket
- Drizzle over the Olive Oil
- Season with salt and pepper
Yield
Serves 1
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