Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Using your hands or a spoon, flake apart the hot smoked trout into small pieces, roughly the size of a nickel.

Combine creme fraiche, kewpie mayo, chopped dill, lime Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, minced ginger and five spice in a bowl and mix well. Add the flaked trout and A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold gently with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until combined.

Slice your cucumber thinly into rounds. Peel the carrot and daikon radish and cut both into We’re not referring to a name here. Julienne is used to describe a type of cut that is thin strips.julienne or matchstick size pieces. Slice the jalapeno into rounds, keeping the seeds in. Combine all of these vegetables in a medium sized bowl.

In a medium pot, combine apple cider vinegar, water, sugar, salt and bring to a boil over high heat, stirring occasionally. Remove from heat as soon as sugar and salt are dissolved, and pour over the bowl of vegetables. Cover with saran wrap and let cool to room temperature.

Preheat the oven to 375°F.

Slice the baguette in half down the side so it opens up like a book. Brush lightly with oil and bake until lightly golden brown, 8 – 10 minutes.

Remove from the oven. Spread a generous amount of the trout rillette down the base of the bread. Spread kewpie mayo and sriracha across the top of the bread.

Drain the pickled vegetables from the brine.

In a bowl, combine the vegetables, basil, mint, cilantro and toss lightly with about a tablespoon of the brine.

Place the mixture of the pickled vegetables and herbs generously across the baguette. It should be heaping with this mixture!

Close up the sandwich and cut into pieces to enjoy now or wrap later, this sandwich can be served warm or cold.