Smoked Trout Welsh Rarebit

With its gooey, cheesy sauce and savoury smoked trout, this dish is a mouth-watering sensation that you won’t want to miss.

  • 30 mins
  • Serves 4
  • Beginner


50g Yeo Valley Unsalted Butter

50g flour

250ml Yeo Valley Organic Semi-skimmed Milk

1 tsp English mustard powder

150g grated Yeo Valley Cheddar Cheese

1 egg yolk

4 slices sourdough bread (thickly sliced)

200g sliced smoked trout


Herby Dressing

4 tbsp chopped herbs e.g. chives, parsley or mint.

1 tbsp  chopped capers

Juice of 1/2 lemon

2 tbsp olive oil

Salt and pepper


1. Melt the butter and flour in a medium sized saucepan.

2. Gradually add the milk, whisking between each addition.

3. Stir through the mustard powder and cheese. Keep stirring on a low heat until the cheese has melted.

5. Remove the pan from the heat and add the egg yolk.

6. Heat the oven to 200C

7. Make the herby dressing by combining all of the ingredients in a small mixing bowl and whisk them together. Season with salt and pepper.

8. Add the herby dressing to each piece of the sourdough bread and spread it out evenly.

9. Add 50g of the smoked trout to each piece of sliced bread. Top with the rarebit mix.

10. Add the rarebit to a flat baking tray and bake in the oven for 6 minutes.

11. Serve with salad and a chutney.

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