Smoked Trout on Toast with Melting Brie and Peppers

Smoked Trout on Toast with Melting Brie and Peppers

briepeppers2This makes one of those more-ish quick, flavoursome lunches that could easily become a favourite. Channel a taste of the Mediterranean with this dish, which works well with any soft cheese whether French Camembert or Italian Taleggio.

We used Brie for our version, but you can have fun trying different choices. After all, who doesn’t love some delicious farmhouse cheese!


  • 100g packet of RR. Spink & Sons Cold Smoked Trout
  • 1 tbsp olive oil
  • 1 red pepper sliced
  • 1 garlic clove crushed
  • 1 tsp thyme leaves
  • 2 slices of crusty white bread
  • 75g of soft cheese, sliced


Pre-heat the oven to 180C.  

In a bowl mix the thyme, garlic, olive oil and a little seasoning until the peppers are fully coated.

Place a non-stick frying pan onto a medium heat and cook the peppers, stirring occasionally until soft.  This should take about 4 minutes.  

Toast the bread slices until golden and top with the cold smoked trout.  Spoon the pepper mixture evenly onto each toast then top with the brie slices.  

Put the toasts onto an ovenproof tray or dish and bake for 2-3minutes until the cheese melts.  

Serve straightaway with a crisp green salad.

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