METHOD
In a small bowl, mix the fennel, onion, capers, lemon juice, chives, dill and seasoning. Allow to sit for 20 minutes.
Pour off any juice that comes from the onion and fennel.
Lightly mix 60g cream cheese with the smoked trout and spread over the first slice of the bread.
Spoon the fennel mixture over the trout followed by the watercress.
Use the remaining cream cheese and butter the 2nd slice.
Sandwich the pieces together, cut and enjoy!
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 242g serving
% RNI
Energy kJ
593
7%
1437
17%
Energy kcal
141
7%
341
17%
FatFat
3.4g
4%
8.3g
11%
Med
SaturatesSaturates
1.2g
6%
3.0g
15%
Low
Total sugarsTotal sugars
2.6g
2%
6.3g
7%
Low
SaltSalt
0.73g
12%
1.77g
29%
Med
Carbohydrates
17.1g
-
41.4g
-
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.
