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Hot smoked trout tartine with fennel and mayo salad

Name: Hot smoked trout tartine with fennel and mayo salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 8 thick slices sourdough bread; ⅓ cup Whole Egg Mayonnaise; 2 tbs olive oil, plus extra to serve; 1 baby fennel, thinly sliced (we used a mandoline), fronds reserved; Juice of 1 lemon; 185g hot smoked trout fillet; 1 cup watercress; 1 tsp coriander seeds, toasted, roughly ground; ½ cup small red vein sorrel leaves, to garnish

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10m

05m

Hot smoked trout tartine with fennel and mayo salad

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by delicious. team

delicious. team

Oct 12, 2001

Perfect for entertaining and just as good as an easy dinner at home, these smoked trout tartines are a winner.

8 thick slices sourdough bread
⅓ cup S&W Whole Egg Mayonnaise
2 tbs olive oil, plus extra to serve
1 baby fennel, thinly sliced (we used a mandoline), fronds reserved
Juice of 1 lemon
185g hot smoked trout fillet
1 cup watercress
1 tsp coriander seeds, toasted, roughly ground
½ cup small red vein sorrel leaves, to garnish

Method

1.

Heat an overhead grill to high. Brush sourdough with oil and grill for 4 minutes, turning once, or until crisp and golden.
2.

Spread each toasted sourdough with 1 tbs S&W whole egg mayonnaise.
3.

Toss fennel and reserved fronds with lemon juice.
4.

Flake trout over mayo and top with fennel salad and watercress. Scatter with coriander seeds, sorrel leaves and black pepper to serve.