amywillcock.co.uk

Pressed Trout Sandwich

2 courgettes, thinly sliced lengthways
Olive oil
2 tbsp. drained capers
1 heaped tbs. flat-leaf parsley
1 tbsp. chopped dill
1 tbsp. chopped chives
1 large round loaf of  “country” style bread
600g poached cooked trout fillets
3 hard boiled eggs, peeled and sliced
75g bag of rocket
salt and pepper

Brush the courgettes with a little olive oil, season with salt and pepper and roast until lightly charred.  Put the capers, herbs, 75 ml olive oil and salt and pepper into a food processor and whiz until smooth. Set aside.  Cut the loaf of bread in half horizontally then hollow out the inside.  With the reserved herb dressing, brush the inside of the bread so that it is well coated.  Layer the courgettes, trout, eggs and rocket inside the loaf, then replace the loaf lid and wrap the whole thing in cling film very tightly.  Place the sandwich onto a tray or large plate and cover it with another plate and weight with a couple of heavy tins overnight in the fridge.

To serve the sandwich, cut it into wedges and serve with lemon mayonnaise.