Smoked Trout Jaffle

Goodman Fielder Food Service
Smoked Trout Jaffle

Smoked Trout Jaffle

Posted on 10th February 2020
Take your toasted sandwich to the next level with this smoked trout jaffle, using our famous Helga's Traditional White Loaf.
Makes 4, scale as needed.


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)
60 g Ricotta Cheese
10 g Parmesan Cheese (grated)
20 g English Spinach
1 each Red Onion
1 each Lemon (zest and juice)
2 each Pickles (sliced)


Image of all the raw ingredients for the recipe

Step 1:

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.

Chef adds the trout and three cheese into a bowl

Step 2:

Lay down four slices of Helga’s Traditional White Bread and generously top with the smoked trout and cheese mixture.

Chef adds the mixture to the Helga's Traditional White Loaf

Step 3:

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.

Chef spreads the Praise Mayonnaise on the bread

Chef puts the sandwich in the jaffle machine

Step 4:

Serve the jaffles with pickles and garnish with a sprinkle of baby herbs.

Cooked smoked trout jaffles are pictured

Message from chef Kai Ellmann

Kai Ellmann

This Smoked Trout Jaffle is the perfect dish for all venues, no matter how big or small you are. While it is tasty and full of flavour, the best thing about it, is that it is super quick and easy to make!

See more ideas from Kai Ellmann

25th September 2020

Garlic Bread Tuna Melt

Creaminess from the mayonnaise, crunchiness from the onions and saltiness from the capers. This recipe combines perfectly with the garlic bread base to offer a unique way to utilise the product throughout your menu.
2nd September 2020

Shakshuka with Toasted Turkish Bread

Spice up your breakfast menu - literally. The Shakshuka offers a Mediterranean spin and rich flavour combinations that your customers will love.
3rd March 2020

Smoked trout labneh tart with fennel, apple and rocket

New and improved shared platters are hard to find. So, why not check out Chef Kai's golden, flavoursome smoked trout labneh tart. With the use of fresh produce, it's perfect for all time of year.

More ideas

Beef Brisket Pie with ETA BBQ Sauce

30th June 2020
Brisket is on an on trend cut of meat that's delicious and affordable. Add it to a pie to liven up your menu and get the best of both worlds - an on trend cut and an all time favourite comfort food for the cooler months.

Chicken Karaage Burger with Spicy Mayonnaise

18th May 2020
Chef Rory has revealed the steps to his delicious Karaage Chicken Burger recipe in great detail. Perfect as a dine in option or for takeaway, add it to your menu today.

Chicken Schnitzel Burger With Slaw

17th September 2019
Burgers; the menu item that always leaves customers wanting more. Chef Karyn's Chicken Schnitzel Burger recipe is and flavoursome - check it out.

Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign Up for GF Foodservice News