Smoked Trout and Watercress Open Sandwich
Recipe by:
Jan Cutler
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Easy
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Ready in:
22 mins
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Prep:
20 mins
Cook:
2 mins
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Serves:
4
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!
Recipe provided by:
Reader's Digest
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Midweek Meals Made Easy
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| 12 quail's eggs |
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| 50g watercress |
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| 4 tbsp mayonnaise |
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| 1 tbsp lemon juice |
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| 8 thick slices rye bread |
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| 3 skinless smoked trout fillets, about 75g each, flaked |
Preparation method
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.
Copyright
Copyright by The Readers Digest Association, Inc. 2008
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