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Posts Tagged ‘Hot-smoked trout’

This brunch dish is from Camper Van Cooking by Claire Thompson and Matt Williamson. We cook in a tent which is a similar endeavour but sadly not this year. Still, it’s been fun trying out the recipes for when the time comes.

Hot-smoked trout bagels with mustard butter and cream cheese – serves 4

  • 5 tbsp butter, softened
  • 2 tsp Dijon mustard
  • 2 tsp wholegrain mustard
  • juice and finely grated zest of ½ a lemon
  • 1 small red onion, very thinly sliced
  • 150g-200g hot-smoked trout fillets (we used trout as we love the rainbow trout from Goatsbridge Trout Farm in Kilkenny) but you could also use hot-smoked salmon, break it into bite-size pieces
  • 4 wholemeal bagels
  • 150g full-fat cream cheese

Beat three-quarters of the butter with the mustards, lemon zest, black pepper and a little salt.

Melt the rest of the butter in a frying pan over a medium heat, then add the onion and cook for about 5 minutes or until softened.

Add the salmon pieces and heat through for a couple of minutes, then add the mustard butter and cook for another 5 minutes or until hot and the onions are very soft. Try not to break the salmon up too much.

Lightly toast the bagels and spread with the cream cheese, then add the salmon, sprinkle with lemon juice and serve.

(Original recipe from Camper Van Cooking by Claire Thomoson and Matt Williamson, Hardie Grant: Quadrille, 2021.)

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