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Member recipe

Smoked trout open sandwich

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Serves 1

A quick and healthy lunch

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  • 2 slices sourdough bread
  • 1 smoked trout fillet
  • 40g frozen peas
  • 2 small pickled beetroot, sliced
  • Handful of rocket
  • 1 tsp Olive Oil


    1. Put the peas in a small bowl and pour boiling water over to defrost
    2. Toast the sour dough bread
    3. Place the toast on a plate and on top layer the trout, sliced beetroot, drained peas and rocket
    4. Drizzle over the Olive Oil
    5. Season with salt and pepper

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