Smoked trout, crème fraîche and caper tramezzini

AT A GLANCE

  • Serves 4 people

The bulge in the middle of these tramezzini is a signature of the sandwiches at Harry's Bar in Venice.

  • 8 slices soft white bread
  • Torn watercress
  • For spreading: softened butter
  •  
  • Smoked trout filling
  • 200 gm hot smoked trout, flaked, boned
  • 100 gm crème fraîche
  • ¼ cup finely chopped chives
  • 2 heaped tsp baby capers, salted, rinsed
  • To taste: lemon juice
01   For smoked trout, crème fraîche and caper filling, place ingredients in a bowl and mix well to combine, season to taste.
02   Butter 4 slices of bread. Spoon a mound of filling and a few watercress leaves into the centre of each of the remaining slices and sandwich with buttered slices. Press around edges to seal, remove crusts, halve diagonally and serve.

Topics:

CHIVES, BREAD, SUMMER, SANDWICH, SEAFOOD, FAST, ITALIAN, WATERCRESS, CREME FRAICHE, DRINK SUGGESTION, CAPERS, TROUT

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

CLAIRE DELMAR

Drinking Suggestion:

A GRASSY SÉMILLON SAUVIGNON. , suggested by MAX ALLEN

FEATURED IN

Feb 2014

Feb 2014

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