Open black-bread sand­wiches with mush­rooms, smoked fish and dill

The Sunday Telegraph - Stella - - EAT IN -

Serves 2

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.

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