Smoked Trout and Cucumber Sandwiches
Ingredients
- Ingredients
- ½ small Whole Wheat Bread (About 250 g, alternatively dark baguette)
- 150 grams cream cheese
- 1 Tbsp Horseradish
- salt
- coarsely ground freshly ground pepper
- 1 tsp lemon juice
- 3 sprigs Dill
- ½ Organic cucumber
- 280 grams smoked trout
Preparation steps
Rinse the cucumber, pat dry and with a vegetalbe peeler remove the peel in stripes. Then cut the cucumber into 2-3 mm (approximately 1/8-inch) thick slices. Rinse dill, shake dry, set aside 12 small dill sprigs for garnish, chop the rest. Cut the smoked trout fillets into 12 pieces.
In a bowl, mash the cream cheese with lemon juice and horseradish and season with salt and pepper. Refrigerate. Cut the rye bread into 12 thin slices, toast slightly and halve each slice.
Spread the bread lightly with the horseradish cream cheese, sprinkle half of it with the chopped dill. Top the other slices with a few slices of cucumber, the trout and coarsely ground pepper.
Place the dill topped bread, cream cheese and dill side down on the trout and secure with toothpicks. Garnish each a tiny dab of horseradish cream cheese.
