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Roast trout bagel

25 minutes

Roast trout bagel

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour's marinating time

Cooking Time 25 minutes

Ingredients

250 g Woolworths rainbow trout fillet
4 T soya sauce
3 T brown sugar
¼ cup olive oil
4 Woolworths bagels
4 T cream cheese
10 g mint leaves
50 g spring onions, sliced diagonally

For the apple mustard:

1 Granny Smith apple, diced
2 T wholegrain mustard
1 T honey
1 t lemon juice
sea salt and freshly ground black pepper, to taste

Method

1. Marinate the trout in the soya sauce and brown sugar for 1 hour. Combine all the ingredients for the apple mustard and set aside until ready to use.

2. Heat a griddle pan and add the olive oil. Panfry the trout fillet for 2 minutes on each side. Allow to rest.

3. Cut the slider buns open and spread with cream cheese. Top with pieces of the trout, mint leaves, a spoonful of apple mustard, spring onion and salt and pepper.

Cook's note: Cream cheese gives this sandwich a bit of fanciness and the apple mustard adds a sour sweetness that cuts through the richness of the rainbow trout. A very cool sarm.

Find more sandwich recipes here.

Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen

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Roast trout bagel

Roast trout bagel

Ingredients

Method