The dish is served cold and can be made the day before.
For the mustard-and-herb sauce 1 tablespoon wholegrain mustard
3 tablespoons Dijon mustard
1 tablespoon clear honey
2 tablespoons tarragon wine vinegar
3 tablespoons sunflower oil
1 tablespoon freshly chopped tarragon
Forthe herb sandwiches 6 slices wholemeal bread Unsalted butter
6 tablespoons freshly chopped mixed herbs (such as parsley, tarragon, chives)
Preheat the oven to 180°Cgas mark 4. Lay the trout fillets skinned-side up on a board and season with salt and pepper. Starting at the tail end, roll each fillet up quite tightly. Place the fillets in a baking dish so that they fit snugly to prevent them from unrolling.
Slice onion and boil in a pan with vinegar, peppercorns, sugar and 150ml water; pour over trout. Cover dish and bake for about 35 minutes. Leave fish to cool in the liquid.
For the sauce, whisk the mustards, honey, vinegar, oil and tarragon in a bowl.
To make sandwiches, spread the bread thinly with butter. Sprinkle 3 slices with herbs and top with remaining slices. Chop off crusts and cut each sandwich into eight.
Lift the fish out of the marinade and drain on kitchen paper. Arrange on a platter and spoon over the mustard-and-herb sauce. Serve with the herb sandwiches.
MARINATED RAINBOW TROUT WITH TINY HERB SANDWICHES Photo Gallery
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