Serves 2. Recipe devised by Kate Morris and Sally Brown.
You will need:
- Vegetable oil for greasing
- 2 medium slices bread
- 1 egg
- 1 tablespoon milk
- 40 g fresh trout fillet (skinned and boned)
- Fresh chives
- 1⁄2 teaspoon mild horseradish
- Pinch of pepper
Remember to ask a Grown-up for help.
What to do:
You will need - workmat, tablespoon, scales, teaspoon, 2 cupcake moulds, pastry brush, rolling pin, 8–9 cm cutter, mixing bowl, fork, scissors, cup, baking tray, oven gloves (for adult use).
Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven at 180°C fan/200°C/gas 6. Start by liberally oiling the inside of two large cupcake moulds with vegetable oil and the pastry brush.
Roll the two slices of bread flat with the rolling pin, pressing down well. Then use the pastry cutter to cut two circles.
Break the egg into the mixing bowl, add a pinch of pepper and the milk and whisk up with the fork. Dip the circles of bread into the eggy mixture then push the circles into the prepared cupcake moulds.
Take the fillet and cut into bite-sized pieces with scissors (ask a grown-up for help with the scissors) and add them to leftover egg mixture.
Put the chives into the bottom of the cup and chop with the scissors – again, make sure a grown-up is helping you to use the scissors safely. Add to the eggy mix along with the horseradish.
Put the moulds on the baking tray. Pour the remaining eggy mixture into the eggy bread-lined cases. You may not get it all in. Use the fork to move the fish.
Ask a grown-up to place them into the preheated oven for 20-25 minutes or until the golden and set. Serve with tomatoes. Once the Seaside Bites have cooled down a little, you can eat them!