Rainbow trout open sandwiches with edible flowers
Using edible flowers in a recipe feels a little like creating a work of art. Their vibrant colours and textures brighten any dish and are guaranteed to fill the hearts of any lucky tasters with joy.
For this recipe, Head Gardener Ned topped pumpernickel bread with cream cheese and thin slices of cured trout. As we had some pickled wasabi leaves in the office fridge, we added those too, but a smear of horseradish sauce would make an excellent substitute.
Ingredients
Cured Rainbow Trout
- 1 tbsp grated fresh horseradish
- 1 raw beetroot, grated
- 1 tsp salt
- 1 tsp sugar
- 4 tbsp chopped fresh dill
- Splash of whiskey
- Small fillet of rainbow trout
Open Sandwiches
- 9 slices of pumpernickel
- Horseradish sauce
- Optional: pickled wasabi leaves
- Cream cheese
- 1 avocado, thinly sliced
- Thinly sliced cured trout or smoked salmon
- Handful of fresh chervil, torn into small pieces
- Handful of mixed edible flowers (we used violas and cornflowers)
Recipe
- To prepare your cured trout, mix the fresh horseradish, beetroot, salt, sugar, dill and whiskey.
- Pour the mixture into a glass bowl or tupperware, lay a small fillet of trout (or individual sliced fillets from a larger fish) flesh side down on the mixture overnight.
- The following day, wipe off the marinade and thinly slice your trout.
- To assemble your sandwiches, smear a thin layer of horseradish sauce on each pumpernickel slice.
- Add a thick layer of cream cheese to each pumpernickel slice. If you are using pickled wasabi leaves, add a teaspoon of these on top of each slice.
- Place two avocado slices on each sandwich and cover with smoked salmon or gravadlax.
- Scatter with the torn chervil and decorate with edible flowers.
