GOATSBRIDGE SMOKED TROUT SANDWICH

Simple and delicious smoked trout sandwich topped with creamy goats cheese & pickled apple and fennel.
 
Preparation Time 5 MINS  |  Overnight Marinating Time  |  Serves 1
 
Ingredients
FOR THE PICKLE

• 400ml cider vinegar
• 180g sugar
• 1 tsp. salt
• 1 orange, rind only
• 1 tbsp. coriander seeds
• 1 fennel, sliced into matchsticks
• 1 apple, sliced into matchsticks

• 1 tbsp. fennel fronds
• 1 tsp. capers
• 1 unwaxed lemon, juice and zest
• 40g St. Tola Goats cheese
• 2 slices soda bread
• 40g Goatsbridge cold smoked trout
• Seasonal salad leaves
• 1/2 avocado, sliced
• Achill sea salt & cracked black pepper

 
Method

1. First make the pickle in advance. Combine the vinegar, sugar, salt, orange rind and coriander in a saucepan, place under a low to medium heat and heat until the sugar dissolves. Allow to cool and then add the fennel and apple − you could also add matchstick slices of celeriac and beetroot. Pickle the vegetables overnight at a minimum.
2. Incorporate the fennel, capers, lemon juice and zest, and salt and pepper in a bowl with the goat's cheese until combined then spread generously on one slice of soda bread.
3. Top the second slice of bread with the smoked trout and pickle. Serve alongside the mixed leaves and avocado and finally season with good quality salt and pepper.

 
Recipe from Goatsbridge