Trout and watercress sandwiches
An elegant sandwich which is simplicity itself to prepare – high wow factor but low effort.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
6 people
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Place the trout in a covered plate in the microwave and cook for 3-4 minutes until it flakes easily (or place in a greased baking tray, covered with buttered baking parchment and bake at 180°C, 160°C fan, gas 4 for 10 mins until it flakes easily).
Step 2
Allow to cool completely. Place the butter in a food processor with the watercress (remove any tough stems).
Step 3
Whizz until smooth, then spread the butter over all the slices of bread.
Step 4
Top 6 slices with the cold cooked trout and season with black pepper.
Step 5
Top with the other slices of bread buttered side down. Cut in half or in triangles.