Growing Chefs! Ontario Smoked Trout Rillette Banh Mi Sandwich

Smoked Trout Rillette Banh Mi Sandwich

This is an adaptation of the classic Vietnamese banh mi sandwich, with a fun twist of using smoked trout rillette as opposed to the pate you would typically find.
Serves 4 to 6


150 grams hot smoked trout2 tablespoons creme fraiche1 tablespoon Kewpie mayonnaise1 tablespoon dill, chopped1 lime, zest and juice1 teaspoon ginger, minced1/2 teaspoon five spice, ground Salt to taste Pepper to taste

Picked Vegetables

1 cucumber, sliced2 carrots, julienne1 daikon radish, julienne1 jalapeño, sliced1 cup apple cider vinegar1/2 cup water3 tablespoons sugar1 tablespoon salt


Sriracha Kewpie mayo Pickled vegetables Smoked trout rillette1/4 bunch cilantro1/4 bunch mint1/4 bunch basil1 baguette
Measuring spoonsMeasuring cupsMixing bowls of various sizesWooden spoonMedium potSpatulaSlotted spoonCutting boardChef's knifeTasting spoonsDish towel

Get Organized!

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

Get Prepped!

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 zest and juice, minced ginger and five spice in a bowl and mix well. Add the flaked trout and fold gently with a spatula until combined.

Slice your cucumber thinly into rounds. Peel the carrot and daikon radish and cut both into 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.

Get Cooking!

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.