Smoked trout open sandwich
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- 2 slices sourdough bread
- 1 smoked trout fillet
- 40g frozen peas
- 2 small pickled beetroot, sliced
- Handful of rocket
- 1 tsp Olive Oil
Method
- STEP 1Put the peas in a small bowl and pour boiling water over to defrost
- STEP 2Toast the sour dough bread
- STEP 3Place the toast on a plate and on top layer the trout, sliced beetroot, drained peas and rocket
- STEP 4Drizzle over the Olive Oil
- STEP 5Season with salt and pepper
