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Smoked trout, crème fraîche and caper tramezzini

Australian Gourmet Traveller recipe for smoked trout, crème fraîche and caper tramezzini.
Smoked trout, crème fraîche and caper tramezzini

Smoked trout, crème fraîche and caper tramezzini

Chris Court
4
20M

The bulge in the middle of these tramezzini is a signature of the sandwiches at Harry’s Bar in Venice.

Ingredients

Smoked trout filling

Method

Main

1.For smoked trout, crème fraîche and caper filling, place ingredients in a bowl and mix well to combine, season to taste.
2.Butter 4 slices of bread. Spoon a mound of filling and a few watercress leaves into the centre of each of the remaining slices and sandwich with buttered slices. Press around edges to seal, remove crusts, halve diagonally and serve.

Drink Suggestion: A grassy sémillon sauvignon. Drink suggestion by Max Allen

Notes

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