smoked trout + horseradish sandwich
This is a skint version of Jeremy Lee's smoked eel and horseradish sandwich, eel being too pricey.
serves one
50g smoked trout, flaked
butter
1 tsp dijon mustard
1 heaped tsp horseradish cream
2 slices sourdough bread
Heat up a griddle. When moderately hot slap on the sourdough and brown nicely. Butter the toasted sides of the sourdough and spread the one of them with the mustard. Place the trout flakes on the mustardy slice and dot with the horseradish cream. Lay the other slice on top (so the toasted sides are inside the sandwich, in other words). Return to the grill and brown both sides. You may want to add a little pressure with a frying pan or something to achieve a sort of panini effect.
serves one
50g smoked trout, flaked
butter
1 tsp dijon mustard
1 heaped tsp horseradish cream
2 slices sourdough bread
Heat up a griddle. When moderately hot slap on the sourdough and brown nicely. Butter the toasted sides of the sourdough and spread the one of them with the mustard. Place the trout flakes on the mustardy slice and dot with the horseradish cream. Lay the other slice on top (so the toasted sides are inside the sandwich, in other words). Return to the grill and brown both sides. You may want to add a little pressure with a frying pan or something to achieve a sort of panini effect.
