Smoked Trout Jaffle

Take your toasted sandwich to the next level with this smoked trout jaffle, using our famous Helga’s Traditional White Loaf.

Ingredients

Serves:

8 each Helga's Traditional White (slices)
80 g Praise Whole Egg Mayonnaise
200 g Smoked Trout (deboned and flaked)
60 g Mozzarella Cheese (grated)
60 g Ricotta Cheese
10 g Parmesan Cheese (grated)
20 g English Spinach
1/2 each Red Onion
1/2 each Lemon (zest and juice)
2 each Pickles (sliced)

Method

Step 1:

Place smoked trout and all of the cheeses into a bowl, add spinach, onion, zest and juice of lemon. Season with salt and pepper, then mix gently until just combined.

How to smoke trout:

Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.

Chef adds the trout and three cheese into a bowl

Step 2:

Lay down four slices of Helga’s Traditional White Bread and generously top with the smoked trout and cheese mixture.

Chef adds the mixture to the Helga's Traditional White Loaf

Step 3:

Top with the remaining Helga’s Traditional White Bread and spread the Praise Traditional Whole Egg Mayonnaise. Turn upside down onto a jaffle maker, then spread another layer of mayonnaise on top. Lower the jaffle maker and cook for two minutes or until golden and hot in the centre.

Explore Goodman Fielder Food Service’s range of premium wholesale mayo.

Chef spreads the Praise Mayonnaise on the bread

Chef puts the sandwich in the jaffle machine

Step 4:

Serve the jaffles with pickles and garnish with a sprinkle of baby herbs.

Cooked smoked trout jaffles are pictured