Smoked Trout on Rye

Name: Smoked Trout on Rye
Prep time: 6 min
Total time: 6 min
Yield: 1 serving
Ingredients: 2 fillets, flaked (80g) Smoked Trout; 2 slices (70g) Rye Bread; 2 tbsp (30g) Crème Fraîche; 1/4, sliced thin (60g) Cucumber; a small handful (5g) Dill; a squeeze Lemon

Recipes · Breakfast · Recipe, Typed Supps

A Scandinavian breakfast that takes six minutes and eats like something you ordered.

Allergens and patterns

Contains gluten, fish, milk. Fits: Pescatarian, Kosher.

Ingredients

2 fillets, flaked (80g) Smoked Trout — Cheaper than smoked salmon, milder, and carrying much the same omega-3 load.
2 slices (70g) Rye Bread — Dense and sour. White bread under smoked fish collapses and tastes of nothing.
2 tbsp (30g) Crème Fraîche — The layer that stops the fish sliding off, and its acidity does what a squeeze of lemon does.
1/4, sliced thin (60g) Cucumber — Water and crunch against a very rich topping.
a small handful (5g) Dill — The herb this dish is built around. Anything else and it stops being recognisable.
a squeeze Lemon — Over the fish at the last moment.

Nutrition per serving

Calories: 412 kcal
Protein: 24.9g
Carbohydrate: 37g
of which sugars: 3.5g
Fat: 16.6g
of which saturated: 8g
Fibre: 6g
Sodium: 518.3mg

Method

Toast the rye.
Spread with crème fraîche, then layer on the cucumber.
Flake the trout over the top, and finish with dill and lemon.