Broad beans and trout on toast

In Viking Age Denmark the broad bean was an important part of the diet. Archaeologists have found broad beans in many layers, both in middens and latrines in for example Ribe. The broad bean could be dried, boiled, mashed or used in porridge and was an important source of protein.

Broad beans and trout on toasted bread

On the Viking farm the broad beans have just been harvested. In the kitchen the beans are shelled and blanched so you can remove the slightly bitter skin from each bean.

If you are having trouble getting hold of broad beans, you can instead use edamame beans or green peas for this fresh summery lunch dish or starter.

Procedure

Blanch the beans and remove the skin. Crush the beans, garlic, mint and salt in a mortar to a coarse mash, or use a modern day blender. Add about 150 ml cream cheese and mix well.

Season the fish with salt. Place a little sliced onion inside the fish. Melt butter in a hot pan and add the tops of the spring onions for extra flavour. Fry the fish for about 5 to 7 min on each side. Take the fish off the pan and set aside.

In a clean pan toast the slices of bread on both sides in butter. Rub the toasted slices with a clove of garlic.

Put a generous spoonful of bean mash on each slice, then a piece of fish, and finish with cream cheese and a mint leaf.

Ingredients

2 persons
  • 400 g broad beans
  • 1 clove garlic, finely chopped
  • 4-6 mint leaves, chopped
  • 2 tsp salt
  • 150 ml fresh cream cheese + a little extra
  • 1 fresh trout, cleaned
  • The tops of 2 spring onions
  • Butter
  • 4 slices of stale bread
  • Butter
  • 1 clove garlic, whole