Browse All Recipes

Smoked trout, crème fraîche and caper tramezzini

Australian Gourmet Traveller recipe for smoked trout, crème fraîche and caper tramezzini.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
Smoked trout, crème fraîche and caper tramezzini
Smoked trout, crème fraîche and caper tramezzini

The bulge in the middle of these tramezzini is a signature of the sandwiches at Harry's Bar in Venice.

Ingredients

  • 8 slices soft white bread
  • Torn watercress
  • For spreading: softened butter
Smoked trout filling
  • 200 gm hot smoked trout, flaked, boned
  • 100 gm crème fraîche
  • ¼ cup finely chopped chives
  • 2 heaped tsp baby capers, salted, rinsed
  • To taste: lemon juice

Method

Main
  • 1
    For smoked trout, crème fraîche and caper filling, place ingredients in a bowl and mix well to combine, season to taste.
  • 2
    Butter 4 slices of bread. Spoon a mound of filling and a few watercress leaves into the centre of each of the remaining slices and sandwich with buttered slices. Press around edges to seal, remove crusts, halve diagonally and serve.

Notes

Drink Suggestion: A grassy sémillon sauvignon. Drink suggestion by Max Allen