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Kale and Trout Bruschetta

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 Fussels oil
  • 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 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

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