For times when you’ve got guests staying over and cereal just won't cut it, this creamed smoked trout on toasted sourdough is a no-fuss breakfast. It works just as wonderfully on finger sandwiches with thinly sliced cucumber.
- 2 fillets hot-smoked rainbow trout, about 125 g each
- 1 tbsp prepared horseradish
- 85 g cream cheese
- 2 tbsp crème fraîche
- 2 tbsp lemon juice
- freshly ground white pepper and sea salt
- whole trimmed baby radishes, Lebanese cucumbers quartered lengthways and brown bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place all the ingredients in a food processor and blend until smooth. You may need to adjust the seasoning with a little extra lemon juice or horseradish to taste. Spoon the mixture into 6 x 50 ml ramekins, cover and refrigerate for 30 minutes. Serve with radishes, cucumbers and brown bread.
Photographs by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Tray from Royal Doulton; decorations and dark blue and grey bowl from Have You Met Miss Jones; plastic cutlery from The Country Trader; glasses from Ikea; white and light blue dishes from mud australia.