Festival Recipe
Creamy Goatsbridge Smoked Trout Toastie
Recipe by Kevin Dundon
- Serves4
Ingredients
- 4 slices batch bread
- 3 tbsp butter
- 100g pancetta, chopped
- 300g field mushrooms, sliced
- 2 cloves garlic, chopped
- ½ tsp fresh thyme, chopped
- 1 spring rosemary, chopped
- 120g Goatsbridge Smoked trout, cut into bite size
- 100ml cream
- 30g Cashel blue cheese or other cheese, crumbled + extra to serve
- salt and freshly ground black pepper
Method
- Preheat a sauté pan. Use 1 tbsp of butter to spread over the slices of bread and place on the pan. Toast the bread for 2 minutes on each sides or until toasted and warmed on both sides. keep aside.
- In the meantime, in a sauté pan over high heat, add the pancetta pieces and sauté for 1 minute.
- Add 1 tbsp of butter, the garlic, mushrooms, herbs. Season generously with pepper and a little of salt. Sauté́ for 2-3 minutes until coloured.
- Add the smoked trout pieces, the cream and crumble enough blue cheese to your preference.
- Stir and simmer for a further minute or so.
- Remove from the heat and add the last tablespoon of butter. stir to 'Monter au beurre' and create a shinny sauce.
- To serve, arrange the toasted bread on warmed serving plates and spoon the pancetta and mushroom mixture on top.
- Serve immediately.
