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!
Smoked Trout with Wasabi on Toast
Rated 5.0 stars by 1 users
Category
Smoked Trout
Cuisine
American
Author:
Kory Behrens
Servings
2-4
Prep Time
10 minutes
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
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Smoked trout - 5oz
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Mayonnaise - 100ml
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Wasabi Paste - 1 TBSP
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White Wine Vinegar - 1 TBSP
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Pinch of salt - to taste
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Rye Bread - 3 Slices
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Radish - 3 Whole, Sliced paper thin on mandolin
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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
