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Kale and Trout Bruschetta

Prep Cooking Serves
15 mins 20 mins 2 Adults

Our fabulous kale and trout bruschetta acts as the perfect catering platter for your next party occasion, all thanks to our rapeseed garlic cooking oil!

Recipe by The Devilled Egg | The Online Cookery School


  • 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 Oil for Cooking
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of tamarind or soya sauce
  • Dill to decorate


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 our garlic infused cooking 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 extra virgin 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.


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