Smoked Trout and Watercress Open Sandwich

    22 min

    Peppery watercress and lemon mayonnaise, silky smoked trout and delicate quail's eggs – it's a beautifully sophisticated combination that's fast to prepare and tastes wonderful. Delicious!

    1 person made this

    Serves: 4 

    • 12 quail's eggs
    • 50g watercress
    • 4 tbsp mayonnaise
    • 1 tbsp lemon juice
    • 8 thick slices rye bread
    • 3 skinless smoked trout fillets, about 75g each, flaked

    Prep:20min  ›  Cook:2min  ›  Ready in:22min 

    1. Simmer the quail's eggs in boiling water for 1 1/2-2 minutes, depending on whether you prefer them slightly soft or medium boiled. Plunge into cold water and leave to cool.
    2. While the eggs are cooking, set aside a few watercress sprigs for garnishing, then roughly chop the rest, discarding any very thick stems. Mix the chopped watercress, mayonnaise and lemon juice together.
    3. Spread the watercress mixture evenly over one side of each slice of rye bread, then top with flakes of smoked trout. Carefully peel the shells off the quail's eggs, then cut each in half and arrange three halves on top of each open sandwich. Season with a little ground black pepper and garnish with the reserved sprigs of watercress.

    …more ideas

    Prawn and egg mayonnaise Cover the bread with shredded leaves from 1 Little Gem lettuce. Mix 1 tbsp mayonnaise, 2 tbsp half-fat crème fraîche, 1 tsp tomato purée and 350g cooked, peeled prawns. Spoon over the lettuce. Stir 3 chopped hard-boiled eggs with 2 tbsp mayonnaise and seasoning, and put on top. * Chicken and avocado Spread the bread with tarragon mayonnaise (stir 1 tbsp chopped fresh tarragon into 4 tbsp mayonnaise). Put 4 rocket leaves on each slice. Top with 3 cooked chicken breast fillets, sliced, and 1 ripe avocado, sliced and tossed in 2 tsp lemon juice. * Smoked pork and sauerkraut Spread the bread with mustard butter (mix 15g softened butter with 2 tsp German mustard) and then spread with 4 tbsp bought apple sauce. Top with 225g sliced smoked pork loin and 150g well-drained sauerkraut. * Scrambled egg, bacon and tomato brioche Lightly toast 8 thick slices from a brioche loaf, then butter one side. Beat 6 eggs with seasoning and 2 tbsp semi-skimmed milk or single cream. Melt 15g butter in a pan. Add 2 chopped tomatoes, then add the eggs and stir over a gentle heat until they start to thicken. Remove from the heat and allow to finish cooking in the residual heat. Spoon onto the toast and top with 8 rashers bought crispy cooked bacon.

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