In a small bowl, mix the fennel, onion, capers, lemon juice, chives and seasoning. Allow to sit for 20 minutes.
Pour off any juice that comes from the onion and fennel.
Lightly mix the cream cheese with the smoked trout and spread over the beetroot bread.
Spoon over the trout and place the other slice of the bread on top followed by the watercress.
Sandwich the pieces together, cut and enjoy!
Per 269g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
SHARE THIS RECIPE
Tell your friends and colleagues about this recipe using the social media links below:
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.