I find lobster rolls, shrimp rolls or whatever you want to put on a roll, a great meal. I’ve tried them in many places, being steak tartar one of my favourites (read more here).

 

Well, yesterday I bought some nice buns and decided to do some kind of fish roll. Saw some rainbow trout and everything made sense. This recipe was really nice and refreshing. Not that we need to be refreshed in winter. Although after so many winter stews and soups, I really appreciate a bit of fresh veggies.

 

Ingredients (makes 2 rolls):

2 bread buns, or two pieces of fresh baguette if you’d rather go for crunchy bread.

1 trout fillet (the tail side skin and bones removed)

1/2 stalk of celery

1 thumb of daikon

4 cherry tomatoes (different colours will make it more appealing)

1 slice of fresh pineapple

1 tsp Tabasco

1 tsp Sriracha

A bit of olive oil

Salt

Some fresh mint

Method:

Cut the veggies and fruit in small dices.

Mix with the Tabasco and Sriracha in a bowl. Add some salt, olive oil and mix.

Open the buns in halves and put in the oven for 3 minutes or until golden brown.

Meanwhile cook the trout on both sides leaving the center uncooked.

Spread a thick layer of the veggies and put the trout in chunks on top.

Add some mint to garnish, it will add some flavour too.

 

Simple and easy. Have fun and keep fooding!