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Smoked Trout Nordic Toasts

Smoked Trout Nordic Toasts
PREP TIME
25 min
YIELDS
4 servings

Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is rye bread slathered with a creamy spread (or just butter), and topped with any combination you like. Smoked fish is a classic topping. They make a beautiful first course or addition to a brunch buffet table. 

Recipe by Soo Kim. Brought to you by PC.

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Ingredients

Smoked Trout Nordic Toasts

2
slices À L’Européenne Pumpernickel Rye Loaf
½
cup (125 mL) PC Mayonnaise
2
Tbsp (25 mL) finely chopped PC Fresh Chives
2
Tbsp (25 mL) finely chopped PC Fresh Dill
1
tsp (5 mL) each finely grated lemon rind and lemon juice
1
pinch freshly ground black pepper
1
pkg (150 g) PC Smoked Rainbow Trout
Lemon slices

Garnishes

1
large hard-cooked egg, peeled and sliced
1
radish, thinly sliced
1
mini cucumber, thinly sliced
2
cherry tomatoes, thinly sliced
Watercress
½
inch (1 cm) length chives
Sprigs of dill
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Directions

Notes

Per serving: 330 calories, fat 27 g, sodium 540 mg, carbohydrate 10 g, fibre 1 g, protein 12 gTIP: To hard-cook eggs, place eggs in small saucepan. Add cold water to cover by 1-inch (2.5 cm); bring to a boil. Immediately cover saucepan and remove from heat. Let stand for 15 minutes. Drain and run cold water over eggs until cooled. (Alternatively, refrigerate until cold).

Step 1

Toast bread lightly; cut each slice in half.

Step 2

Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.

Step 3

Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.

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