Öringtoast or Trout Toast
July 17, 2024
- 10 Oz Peas
- 1 Tbsp Parsley
- 2 Tsp Mayer Lemon Zest (Set half aside)
- 1 Tsp Meyer Lemon Juice
- Salt
- Pepper
- 5 Tbsp Mascarpone
- 3-4 Oz Smoked Trout
- 3-4 Oz Trout Roe
- 2 Slices Brioche
- 4 Oz Unsalted Butter (softened)
Ingredients
Easy
Instructions / Directions
Serves: 4- Blanch the peas in boiling water for one minute.
- Remove from heat and place in an ice bath.
- Place the blanched and shocked peas into a blender and add the parsley, lemon zest and juice. Blend until puréed.
- Taste and then add salt and pepper to adjust seasoning.
- Place the purée into a sauce pot and bring to a simmer, reduce heat to low and continue to cook, stirring constantly, until the purée is thick and will hold a peak.
- Place the purée in a mixing bowl and then fold in the mascarpone.
- Put the purée into the refrigerator and chill.
- Once the purée has been chilled, place it in a piping bag and put back into the refrigerator until ready to use.
- Spread butter onto the brioche and toast in a sauté pan, until golden and crispy.
- Using a sharp knife, remove the crust and uniformly cut into rectangles.
- Arrange the brioche toast on a clean cutting board.
- Using a piping bag, uniformly pipe the pea purée onto the toast.
- A palate knife or spatula can be used to spread the purée into a uniform layer if desired.
- Sprinkle remaining lemon zest over the purée.
- Crumble the smoked trout and sprinkle it over the toast.
- Using a small spoon or a palate knife, place the roe on top of the crumbled trout.
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