Serves 2

Prep time 5 mins

Cooking time 10 mins

  • 150g pack hot smoked British trout
  • 50g kale
  • 2 large slices of rustic bread
  • 1 clove garlic, halved
  • 100ml white wine
  • Sprig thyme
  • 50ml double cream
  • 50g butter
  • Sprig parsley
  • Sprig tarragon
  • A few chives
  • A glug of reasonable olive oil, but not the best stuff
  • Salt and pepper


  • Allow the hot smoked trout to come to room temperature.
  • Griddle the bread slices to char them slightly, rub them with garlic, drizzle with olive oil and sprinkle with a little salt, set them aside to keep warm.
  • Put the wine and thyme in a small pan and reduce by half over a moderate heat. Add the cream and simmer for a minute or two. Add the butter to this and stir it to emulsify with the wine base as the butter melts over a low heat.
  • Finely chop the parsley and tarragon.
  • Season the sauce and add most of the herbs, leaving a little for garnish.
  • Remove the thyme sprig from the sauce.
  • Wash the kale and wilt it in a pan with a little olive oil, salt and a dash of water, pop the lid on the pan. Let it wilt down over a moderate heat until tender but still vibrant and bright green, drain off any excess moisture.
  • Spoon over a spoonful of the sauce to lightly dress the kale.
  • Break up the hot smoked trout, leaving it quite chunky (set any skin aside to flavour a sauce or add to a soup at a later date – you can freeze it until needed to save on any waste).
  • Spoon the kale onto the bruschetta, sprinkle over the hot smoked trout and dress with lashings of the butter sauce, fling over the remaining herbs and serve.
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