Ingredients

Method

• 250 g Woolworths rainbow trout fillet
• 4 T soya sauce
• 3 T brown sugar
• ¼ cup olive oil
• 4 Woolworths bagels
• 4 T cream cheese
• 10 g mint leaves
• 50 g spring onions, sliced diagonally
For the apple mustard:
• 1 Granny Smith apple, diced
• 2 T wholegrain mustard
• 1 T honey
• 1 t lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Marinate the trout in the soya sauce and brown sugar for 1 hour. Combine all the ingredients for the apple mustard and set aside until ready to use.

2. Heat a griddle pan and add the olive oil. Panfry the trout fillet for 2 minutes on each side. Allow to rest.

3. Cut the slider buns open and spread with cream cheese. Top with pieces of the trout, mint leaves, a spoonful of apple mustard, spring onion and salt and pepper.

Cook's note: Cream cheese gives this sandwich a bit of fanciness and the apple mustard adds a sour sweetness that cuts through the richness of the rainbow trout. A very cool sarm.

Find more sandwich recipes here.

Photograph: Jan Ras
Food assistant: Claire-Ellen Van Rooyen