Smoked Trout from Ojców served in bread

Smoked Trout from Ojców served in bread

Agnieszka Sendor, Pstrag Ojcowski, Poland

“The Ojcowski Trout is a traditional product of the Lesser Poland Province. Pstrąg Ojcowski is bred naturally in ponds which are fed with the crystal clear waters from 17 Jurassic springs. The farm is located in the heart of the smallest national park in Poland - Ojcowski National Park. 

In our opinion, high-quality products speak for themselves. We therefore value simple food made from local, seasonal products.”

Smoked+Trout+.jpg

INGREDIENTS

  • 1 smoked trout from Ojców, or any other smoked fish

  • 4 wholemeal bread rolls

  • Lettuce (it can be a mix of green leaf lettuce, lamb’s lettuce, rocket or bean sprouts)

  • 1 small red onion

For the sauce:

  • 3 tbsp of Dijon mustard

  • 1 tbsp of honey

  • 1 tbsp of mayonnaise

  • Lemon juice

RECIPE

  •  Fillet the trout starting with the upper fin. Remove the skin and separate flesh from bones.

  • Prepare the sauce. First, blend the mustard and mayonnaise; second, drizzle it with honey and lemon juice.

  • Wash and dry the lettuce, cut the onion into very thin slices or strings.

  • Cut the bread rolls length ways and spread sauce onto the bottom part, top it with the lettuce, the red onion and the trout fillet. Simple food tastes the best!