Ingredients
16 total- 50g Yeo Valley Unsalted Butter
- 50g plain flour
- 250ml Yeo Valley Whole Milk
- 1 tsp english mustard powder
- 150g Yeo Valley Cheddar Cheese, grated
- 1 large egg yolk
- 5 tbsp Italian Herb Dressing
- 1½ tbsp chopped curly parsley
- 1½ tbsp chopped dill
- 1.6 tbsp chopped chives
- 1 tbsp chopped capers
- ½ lemon, juice only
- 2 tbsp olive oil
- 4 slices sourdough bread, thickly sliced
- 200g sliced smoked trout
- 100g green salad
Method
8 stepsStep 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Melt the butter and flour in a medium sized saucepan over a medium heat.
Step 2
Gradually add the milk, whisking between each addition.
Step 3
Reduce the heat to low and whisk in the mustard powder and cheese, whisking until the cheese has melted.
Step 4
Remove the pan from the heat and mix in the egg yolk.
Step 5
To make the herb dressing, put the Italian Herby Dressing in a mixing bowl with the parsley, dill, chives, capers, lemon juice and oil. Whisk together then season with a little salt and freshly ground black pepper to taste.
Step 6
Spread the sliced bread over a large baking sheet. Add 1-2 tbsp dressing to each slice Then top each with 50g smoked trout.
Step 7
Spoon over the rarebit mix and bake for 6 mins until golden and the mix has slightly set. Add the herb dressing to each piece of the sourdough bread and spread it out evenly.
Step 8
Serve straight away sprinkled with the remaining herbs, herby dressing and green salad.