Sea trout on toast with pea tendrils
Saturday 01 May 2010
Sea trout is a delicious fish, and to my mind it's even tastier than salmon. As well as being a great election night snack, this also makes a great dinner party starter.
200-250g sea trout fillet, skinned and pin-boned
1tbsp olive oil
4-6tbsp homemade or good-quality mayonnaise
2tbsp chopped chives
4 x 1cm-thick slices of bread from a bloomer-type loaf
Salt and freshly ground black pepper
A handful of pea shoots or tendrils
Preheat the oven to 220C/gas mark 7. Season the sea trout fillets and brush with a little olive oil. Place on a tray and bake in the oven for about 10 minutes or until just cooked, then remove and leave to cool.
Once the sea trout is cool, flake the meat into a bowl and fold in the mayonnaise and chives and season to taste. Toast the bread and spoon the sea trout on top and scatter over a few pea shoots.
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