Kale and Trout Bruschetta

Prep Cooking Serves
15 mins 20 mins 2 Adults

Recipe by The Devilled Egg | The Online Cookery School

Ingredients

  • Small loaf of Rye bread, sliced and halved if too big, lightly toasted
  • 6 large kale leaves
  • 1 shallot, finely chopped
  • 3 cloves of garlic, sliced
  • 2 small smoked trout fillets, flaked
  • Garlic Fussels oil
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of tamarind or soya sauce
  • Dill to decorate

Method

Pick the kale leaves, removing the soft part from the tough stem and tear into smaller pieces

Steam the kale for 5 minutes, and pop into a bowl with 1 tablespoon of garlic Fussels oil, lemon juice and the tamarind sauce and massage the liquids into the kale, leave at room temperature for 20 minutes

Fry the onion in a little plain rapeseed oil with a pinch of salt until starting to turn golden brown, add the garlic and fry for a further minute

Toast the bread

Add the kale to the pan just to heat it through

Arrange the kale on top of the bread, top with the trout and decorate with a sprig of dill

Trios

All the Fussels best sellers, tripled up and packaged together in special offers!

3 X 500ml Bottles Of Extra Virgin Rapeseed Oil

£12.00£13.50

Trio Of Flavoured Rapeseed Oils

£10.00£12.00

Trio Of Fussels Dressings

£10.00£12.00

Trio Of Rapeseed Oil Mayonnaises

£10.00£12.00

Garlic Rapeseed Oil (Pack Of 3)

£10.00£12.00

Smoked Rapeseed Oil (Pack Of 3)

£10.00£12.00

Trio Of Fruit Flavoured Vinaigrettes

£10.00£12.00

Sicilian Lemon Rapeseed Oil (Pack Of 3)

£10.00£12.00
BACK TO TOP