Broad beans and trout on toast

The Viking farmer has just harvested the broad beans and they taste delicious. If you cannot get hold of broad beans, try edamame beans or green peas instead for this recipe.

Procedure

Blanch the beans, remove the pods. Pound the beans, garlic, mint and salt into a coarse mash in a mortar (or use a modern blender). Stir in 150 ml cream cheese.

Season the fish with salt. Stuff with spring onion. Melt the butter in a frying pan, add onion tops for extra flavour. Fry the fish for about 5-7 min. on each side. Remove the fish from the pan and set to one side.

In a clean frying pan, toast both sides of the bread slices in butter. Then rub the bread with a garlic clove.

Put a decent spoonful of bean mixture on each bread slice. Top with a piece of fish, a dollop of cream cheese and a mint leaf

Ingredients

2 persons
  • 400 g broad beans
  • 1 clove garlic, finely chopped
  • 4-6 mint leaves, chopped
  • 2 tsp salt
  • 150 ml fresh creme cheese + some extra
  • 1 fresh trout, cleaned
  • The tops of 2 spring onions
  • Butter
  • 4 slices of stale bread
  • Butter
  • 1 clove garlic, whole