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Ingredients
Method
- 200g smoked trout fillet, flaked
- 4 thick slices rye or pumpernickel bread
- 150g crème fraîche
- 1 tsp horseradish cream
- 1 Lebanese cucumber, very thinly sliced
- 2 tbsp white wine vinegar
- 1 tsp caster sugar
- 1 tbsp fresh dill, chopped (plus small sprigs to garnish)
- Zest of half a lemon
- Salt and white pepper
- Combine sliced cucumber with white wine vinegar, caster sugar and a pinch of salt. Toss and leave 10 minutes to lightly pickle.
- Mix crème fraîche with horseradish cream, lemon zest, dill and a pinch of white pepper. Toast rye bread lightly until just crisp.
- Spread each slice generously with the crème fraîche mixture, then top with smoked trout, pickled cucumber and a sprig of fresh dill. Serve immediately.
20 mins
4 serving
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