Smoked trout salad with lychees and watercress and chive cheese sandwiches
Appetizer. 4 persons. Preparation 25 min.
Ingredients
- 50 g piece of Beemster Old 48+
- 150 g self-rising baking flour
- ¼ tsp salt
- 125 g Greek yogurt 10% fat
- 1 tsp dijon mustard
- ½ orange
- 1 tbsp. olive oil extra virgin
- 75 g watercress
- 200 g smoked trout
- 12 canned lychees
Prepare
- Finely grate the cheese. Place the cheese with the baking flour, salt and yogurt in a bowl and knead into a cohesive dough. Divide into 4 portions and press into flat rolls about 8 cm in diameter.
- Heat the grill pan without oil or butter and grill the buns for 3-4 minutes until crispy and golden brown on 1 side. Turn over and grill the other side for another 3-4 minutes.
- Meanwhile, make the dressing for the salad from the mustard, juice of a quarter orange and olive oil. Slice the other quarter orange. Remove the hard stalks from the watercress. Mix the dressing with the watercress and divide among 4 plates. Cut the trout into nice panes. Divide the trout and lychees among the salad. Garnish with the orange slices. Serve with the rolls.
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