These speedy open sandwiches would make a sophisticated starter at any dinner party but would also work well for a lovely relaxed lunch. Serve with a big salad.
- 300g trout, skinned and boned
- Water, 1 tbsp. white wine vinegar and 1 bay leaf
- 1 bunch of parsley
- 4 slices brown bread, toasted, or ciabatta
- 4 tbsp. mayonnaise
- 2 tbsp. white wine vinegar
- Salt and pepper
Bring around 5cm of water to the boil in a large saucepan with the vinegar and bay leaf. Once boiling, add the trout, reduce to a simmer and then turn off the heat. Cover and leave for ten minutes, then remove from the pan, discarding the poaching liquid.
Finely chop the parsley. Mix with the mayonnaise, 2 tbsp. white wine vinegar and salt and pepper. Spread onto the toasted bread.
Flake the trout then arrange on top of the bread. Serve.