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Filled white bread rolls with smoked trout

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Ingredients for 4 servings:

  • 8 slice(s) toast bread (American sandwich), white
  • 1 pack of cress, fresh
  • 40 g butter
  • 2 trout fillets, smoked
  • 2 tbsp crème fraîche
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp mustard
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Great party snacks, quick and easy to prepare

Cut the crust off the toast. Roll out the slices of bread flat with a rolling pin. Put the soft butter in a bowl. Mix half of the cress leaves into the butter. Spread the cress butter on the slices of bread. Roughly chop the trout fillets. In a bowl, puree with the crème fraîche, lemon juice, mustard, salt, and pepper using an electric hand blender. Spread this crème fraîche on the slices of bread. Roll up the slices, cutting each one diagonally down the middle. Place 4 rolls on each plate and sprinkle with the remaining cress.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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