Name: Smoked trout, crème fraîche and caper tramezzini
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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

Smoked trout, crème fraîche and caper tramezzini

Australian Gourmet Traveller recipe for smoked trout, crème fraîche and caper tramezzini.

Serves 4

Prep

20M

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

Ingredients

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

Method

Main

1.For smoked trout, crème fraîche and caper filling, place ingredients in a bowl and mix well to combine, season to taste.

2.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.