Grilled sandwich with smoked trout cream and watercress

Name: Grilled sandwich with smoked trout cream and watercress
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 120 g Double cream cheese; 1⁄2 Tsp coarse mustard; 1 TEASPOON grated organic lemon peel; 7-10 Tbsp Juice from 1⁄2 Lemon; 1⁄2 Federation Chives; 7-10 Tbsp salt, pepper; 120 g smoked trout fillets; 2 Baguette roll; 1 TABLESPOON freshly grated horseradish (alternatively 1-2 tsp. table horseradish; from the jar); 1 handful of watercress

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

120 g Double cream cheese
1⁄2 Tsp coarse mustard
1 TEASPOON grated organic lemon peel
7-10 Tbsp Juice from 1⁄2 Lemon
1⁄2 Federation Chives
7-10 Tbsp salt, pepper
120 g smoked trout fillets
2 Baguette roll
1 TABLESPOON freshly grated horseradish (alternatively 1-2 tsp. table horseradish; from the jar)
1 handful of watercress

Directions

1
Mix cream cheese, mustard, lemon rind and lemon juice in a small bowl. Wash the chives, shake dry and cut into fine rolls. 2⁄3 Stir the chives into the cream cheese.
2
Season with salt and pepper. Roughly pluck trout fillets and mix in carefully.
3
Grill the baguette rolls on the hot grill from both sides for about 1 minute. Just before serving, add horseradish to the trout cream and stir in. Wash the watercress with the stems and shake dry.
4
Cut the baguette rolls open and spread the trout cream on the lower halves. Sprinkle with remaining chives and watercress.