slices granary bread
8 x 40g
smoked trout fillets
Icelandic style yoghurt
watercress, washed and dried
Flake the fish into a large bowl, then stir in the ¾ of the yoghurt and horseradish sauce to taste.
Season with black pepper and a squeeze of lemon juice.
Thinly spread the rest of the yoghurt on the unbuttered slice, then spread the smoked trout mixture on the other half and top with the cucumber and watercress.
Place the other slice on top, cut in half and serve.
Per 270g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.