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Smoked Trout Jaffle

Smoked Trout Jaffle

by Kai Ellmann
  • 8 slices Helga‚Äôs 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
  • Place smoked trout and all of the cheeses in to a bowl, add spinach, onion, zest and juice of lemon, season, then mix gently until just combined.
  • Lay down four slices of bread, top with smoked trout and cheese mixture.
  • Top with remaining bread and spread with mayonnaise.
  • Turn upside down onto a jaffle maker, spread the remaining mayonnaise on top.
  • Lower the jaffle maker and cook for 3 minutes or until golden and hot in the centre.
  • Serve with homemade pickles.