Simple and elegant. A perfect balance of heat, acidity and smoke, this smoked trout with wasabi on toast is perfect for a quick weeknight meal with a salad or as the star of Sunday brunch!
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Smoked Trout with Wasabi on Toast
Smoked Trout with Wasabi on Toast
Kory Behrens
2-4
10 minutes
American
Smoked Trout
Quick and delicious with perfectly balanced flavours, this smoked trout recipe is keeper! Hint- Use good bread! A nice deli style rye is an excellent vessel.
Ingredients
Smoked trout - 5oz
Mayonnaise - 100ml
Wasabi Paste - 1 TBSP
White Wine Vinegar - 1 TBSP
Pinch of salt - to taste
Rye Bread - 3 Slices
Radish - 3 Whole, Sliced paper thin on mandolin
A small amount of fresh parsley- not required, but it adds a nice splash of colour and an earthy flavor
Directions
Using a mandolin (or a potato peeler if you don’t have one) Slice the radishes paper thin, and finely chop some parsley.
Mix trout, mayo, wasabi paste, vinegar and pinch of salt in medium bowl. Mix until thoroughly combined.
Toast sliced bread. Cut bread, corner to corner to creating 4 triangles. Spread trout over the top of the bread and add a few radishes on top. .
Sprinkle with flaky salt and chopped parsley if desired. Enjoy
