Goatsbridge Smoked Trout Sandwich

Goatsbridge™

Goatsbridge Smoked Trout Sandwich

5 min

Preparation Time

Overnight

Marinating Time

Serves

Simple and delicious smoked trout sandwich topped with creamy goats cheese & pickled apple and fennel.

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

Simple and delicious smoked trout sandwich topped with creamy goats cheese & pickled apple and fennel.

Method

Step 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.

Step 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.

Step 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.