Smoked Trout Welsh Rarebit Recipe
With its luxurious, cheesy sauce and savoury smoked trout, this dish is a sensation to the taste buds that you won’t want to miss. This recipe serves 2 for a...
With its luxurious, cheesy sauce and savoury smoked trout, this dish is a sensation to the taste buds that you won’t want to miss. This recipe serves 2 for a light brunch or lunch.
INGREDIENTS
Rarebit
25g Butter
25g flour
125ml Semi-skimmed Milk
1/2 tsp English mustard powder
75g grated Cheddar Cheese
1 egg yolk
2 Large Slices sourdough bread (thickly sliced)
100g sliced Cold-Smoked Trout
Herby Dressing
2 tbsp chopped herbs e.g. chives, parsley or mint.
1/2 tbsp chopped capers
Juice of 1/4 lemon
1 tbsp olive oil
Smoked Salt and pepper to taste
METHOD
1. Melt the butter and flour in a medium sized saucepan.
2. Gradually add the milk, whisking briskly between each addition.
3. Stir through the mustard powder and grated cheese. Keep stirring on a low heat until the cheese has all melted.
5. Remove the pan from the heat and slowly add the egg yolk.
6. Heat the oven to 200°C / Gas Mark 6
7. Make the herby dressing by combining all of the ingredients together in a small mixing bowl and whisk them together. Season to taste with the smoked salt and pepper.
8. Add the herby dressing to each thick slice (think door-stops!) of the sourdough bread and spread it out evenly.
9. Add 50g of the smoked trout to each piece of sliced bread. Top with the rarebit mix.
10. Place the prepped rarebit on a flat baking tray and bake in the oven for 6 minutes.
11. Serve with a dressed salad and some of your favourite Autumn chutney.
