Smoked Trout Brioche Recipe

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One of our specials at our Sydney Cafe has been the ‘bun in the oven’ brioche made with smoked trout and our rich Brioche Burger Bun. Oozing with melted Gruyere cheese and soft poached eggs, this is the ultimate dish for Sunday brunch. If you’re keen on making it at home, it’s your lucky day! Follow the simple steps below, and voila! You’ll be whipping up a decadent brioche breakfast in no time.

Love a lazy summer brunch. Don’t love getting up early to prepare it. Problem solved with this spectacularly easy little recipe for smoked trout brioche from Michael Klausen at Brasserie Bread. Takes less than 30 minutes to prepare. The brioche warms in the oven while I serve the champagne!
     – Louise Hammond, Brasserie Bread stylist/photographer

Preparation time: 20 minutes
Cooking time: 8 minutes
Serves: 4

  • 4 Brasserie Bread Brioche Burger Buns
  • 60g finely grated Gruyere cheese
  • 1/4 cup sour cream
  • 3 teaspoons Dijon mustard
  • 2 tablespoons chopped chives
  • 1 tablespoon extra virgin olive oil, plus extra, to drizzle
  • 150g baby spinach
  • 300g thinly sliced smoked trout
  • 4 eggs, soft poached (2 minutes)

1. Preheat oven to 170°C.

2. Cut tops off brioche burger buns. Reserve tops. Hollow out brioche, leaving a shell of about 1.5 cm thickness. Reserve filling. Place brioche and tops on an oven tray lined with baking paper. Set aside.

3. Tear brioche filling into  1cm pieces and place on a separate oven tray. Bake for 2 minutes or until lightly golden. Set aside. Increase oven temperature to 200°C.

4. Place cheese, sour cream, mustard and chives in a bowl and stir to combine. Set aside.

5. Heat olive oil in a frying pan over a medium heat. Add spinach and stir until just wilted.

6. Place trout into the brioche and top with spinach. Top each with a poached egg. Gently spread cheese mixture over top of egg.

7. Bake 5 minutes or until heated through and cheese is melted. Serve scattered with brioche croutons and drizzled with a little extra virgin olive oil. Place brioche tops to the side of each brioche.

Tip: Recipe can be prepared up to step 6 up to 1 hour in advance. Set aside and bake just before serving.

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