Hot-smoked trout toasts

Cooking Fish Hot-smoked trout toasts

Serve these toasts as starters for your next get together.

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Place peas in a bowl, cover with boiling water and stand for 1 minute or until tender. Drain, then toss with parmesan.
  2. Mix mustard, vinegar, olive oil and truffle oil in a small bowl, then season.
  3. Place lettuce leaves on bruschetta. Top with flaked trout, pea mixture and mint. Drizzle with mustard dressing, to serve.

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100g frozen peas, thawed
1/4 cup finely grated parmesan
1 tsp Dijon mustard
1 tbsp white vinegar
1/4 cup extra virgin olive oil
2 tsp truffle oil
1 baby cos lettuce, leaves separated
680g packet ready-toasted bruschetta
300g hot-smoked trout fillets, flaked
Mint leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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