Open black-bread sandwiches with mushrooms, smoked fish and dill
I ate these in a Moscow restaurant – Nikuda ne Edem – where the chef jokingly calls them ‘bruschetta’, despite the Russian bread and topping. If you can’t get black bread, use rye bread instead.
2 tsp sunflower oil
10g butter, plus extra, softened, to spread
340g button mushrooms, sliced 60g smoked trout, skin removed, flesh flaked
2 tbsp sour cream
1½ tbsp mayonnaise
1 tbsp dill, plus sprigs to garnish 2 small or medium eggs, hard-boiled
2 slices black bread or rye bread, halved
3 small radishes, cut into matchsticks
1 Heat the oil and butter in a frying pan and sauté the mushrooms briskly over a high heat to get a bit of colour on them, then turn
the heat down to medium. Season and continue to cook until the mushrooms have exuded all their moisture and it has had a chance to evaporate (otherwise you will have a horrible grey mixture when you add everything else). The mushrooms should be moist but not at all watery. Allow to cool, then mix with the trout, sour cream, mayonnaise and dill. 2 Separate the yolks from the egg whites. Finely chop the whites and push the yolks through a sieve, keeping them separate. 3 Spread the bread with a little butter, then pile the mushroom mixture on top, followed by the egg whites and yolks, some radish and sprigs of dill. Serve at once.