Smoked Trout Jaffle Recipe - By Kai
The Smokehouse, farmed Australian rainbow trout smoked By Kai, all organic
Ingredients
- 8 slices Helga’s sliced bread
- ½ Smoked Trout By Kai (deboned and flaked around 200g)
- 70g Mozzarella cheese, grated
- 60g Ricotta cheese
- 40g Parmesan cheese, grated
- ½b English spinach, washed and shredded
- ½ Red onion, diced
- ½ Lemon zest and juice
- Salt and pepper
- 80g Whole egg mayonnaise
- 1 Pickle, sliced
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