• 8 slices Helga’s sliced bread
• ½ Smoked Trout By Kai (deboned and flaked around 200g)
• 70g Mozzarella cheese, grated
• 60g Ricotta cheese
• 40g Parmesan cheese, grated
• ½b English spinach, washed and shredded
• ½ Red onion, diced
• ½ Lemon zest and juice
• Salt and pepper
• 80g Whole egg mayonnaise
• 1 Pickle, sliced

• Place smoked trout and all of the cheeses in to a bowl, add spinach, onion, zest and juice of lemon, season, then mix gently until just combined.
• Lay down four slices of bread, top with smoked trout and cheese mixture.
• Top with remaining bread and spread with mayonnaise.
• Turn upside down onto a jaffle maker, spread the remaining mayonnaise on top.
• Lower the jaffle maker and cook for 3 minutes or until golden and hot in the centre.
• Serve with homemade pickles.