2962. SMOKED TROUT, WATERCRESS, CRISPY BACON and GRIBICHE SANDWICH

sandwich bread, sliced and buttered
watercress or rocket
streaky bacon, 2 rashers per person, cooked until crisp
smoked trout
salt and freshly ground black pepper
gribiche sauce (recipe below)

Gribiche
1 1/2 cups mayonnaise
1 tablespoon finely chopped tarragon leaves
2 tablespoons finely chopped chervil leaves
2 hard-boiled eggs, coarsely chopped
2 tablespoons capers, finely chopped
3 tablespoons gherkins, finely diced

Combine all the ingredients in a small bowl. Refrigerate until needed.

To assemble: Place the buttered bread on a clean surface or chopping board. To each slice add a layer of watercress then two rashers of the crisp bacon. Top with chunks of smoked trout then spoon over some dollops of the gribiche. Season with salt and black pepper and finish the sandwiches with another slice of bread.

bacon recipe courtesy of: Al Brown, Cuisine, #118, PO Box 6341, Wellesley St, Auckland 1141, Auckland 1021, New Zealand

2657. BACON and CONFIT ONION BALLOTINE with GRIBICHE SAUCE and POTATO DUMPLING

500 grams ballotine shredded bacon
3-4 white onions, finely sliced
4 slices parma ham
pickled thyme?
100 grams butter (½ for sweating onions)
25 ml olive oil
teaspoon capers
chopped chervil + parsley
seasoning?
50 grams diced potato

Gribiche sauce:?
1 teaspoon diced gherkin?
1 teaspoon capers?
1 teaspoon chopped parsley?
1 teaspoon chopped chervil?
1 grated egg, hard boiled
1 teaspoon mustard
vinegar
sunflower oil

Potato dumplings:?
20 grams parmesan?
75 grams flour?
175 grams mash potato?
20 grams butter
chopped herbs
seasoning?
1 egg
breadcrumbs
oil for frying eggs

Sweat finely sliced onion and thyme in half the butter and olive oil. Add bacon and warm through. Season mix and add remaining ingredients, except for the parma ham. Allow to cool slightly. Lay the parma ham on a sheet of cling film, slightly over lapping the meat. Place the mix at one end, in line of Parma ham. Then roll the Parma around the mix, making sure to keep it tight. Roll the ham, filled with the mixture in cling film and place in fridge. Allow to chill.

Gribiche Sauce: Mix grated egg yolk and mustard. Then add the vinegar and whisk in oil slowly to make a type of mayonnaise. Finally add the remaining ingredients and serve.

Potato Dumpling: Firstly warm up the potato. Then add flour, butter and other ingredients. Divide and roll into balls. To finish, flour and egg wash the balls before deep frying the dumplings.

bacon recipe courtesy of: Thomas Haughton, RTÉ Food, Raidió Teilifís Éireann (Ireland’s National Public Service Broadcaster), Donnybrook, Dublin 4, Ireland