Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Smoked Trout Welsh Rarebit
Smoked Trout Welsh Rarebit

Smoked Trout Welsh Rarebit

Brought to you by: Yeo Valley

Prep time:

Cook time:

Serves: 4

Meet the ultimate cheese on toast – Smoked Trout Welsh Rarebit from Yeo Valley Organic. Perfect for brunch, lunch or sliced and served with ice-cold sparkling wine for a celebration, this easy meal takes classic cheesy recipe and gives it an upgrade thanks to the smoked fish and herby dressing. Add a splash of Worcestershire sauce before serving for a touch of umami spice.
Share recipe


  • 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


Step 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.

Shop the ingredients

You might like