Welsh Rarebit with Hot Smoked Trout

Welsh Rarebit with Hot Smoked Trout

spinkMake delicious use out of those scraps of cheese that are always lying around the fridge, with this comforting 5-minute meal.


  • 80g RR Spink & Sons Hot Smoked Trout
  • 225g strong cheese, grated
  • 1 tbsp butter
  • 2 tbsp Worcestershire sauce
  • 1.5 – 2 tbsp plain flour
  • 4 tbsp milk
  • 4 slices of bread
  • salt and pepper
  • leaves to garnish


Put the cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.

Mix well, then add the milk gradually—be careful not to make the mixture too wet.

Stir continually over a low heat until it thickens, then take it off the heat and leave it to cool.

Toast the bread on one side only.

Pour the sauce over the untoasted side of the bread, then brown under a hot grill.

Top with generous flakes of RR. Spink & Sons Hot Smoked Trout.

Serve with a side salad—peppery watercress is an ideal accompaniment!

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