Roast trout bagel

Roast trout bagel

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  • 4
  • Easy
  • 20 minutes, plus 1 hour's marinating time
  • 25 minutes
  • Diemersdal Sparkling Sauvignon Blanc

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

Cooking Instructions

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

 

Khanya Mzongwana Recipe by: Khanya Mzongwana
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