Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.
|8||each||Helga's Traditional White (slices)|
|80||g||Praise Traditional Whole Egg Mayonnaise|
|200||g||Smoked Trout (deboned and flaked)|
|60||g||Mozzarella Cheese (grated)|
|10||g||Parmesan Cheese (grated)|
|1||each||Lemon (zest and juice)|
Place smoked trout and all of the cheeses into a bowl, add spinach, onion, zest and juice of lemon. Season with salt and pepper, then mix gently until just combined.
How to smoke trout:
Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.
Lay down four slices of Helga’s Traditional White Bread and generously top with the smoked trout and cheese mixture.
Top with the remaining Helga’s Traditional White Bread and spread the Praise Traditional Whole Egg Mayonnaise. Turn upside down onto a jaffle maker, then spread another layer of mayonnaise on top. Lower the jaffle maker and cook for two minutes or until golden and hot in the centre.
Serve the jaffles with pickles and garnish with a sprinkle of baby herbs.