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Smoked Trout, Fennel Slaw + Granary Bread

Serves 4

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RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Main
slices of malted bread
8 x 38g
low fat soft cheese
80g
smoked trout, skinned and flaked
250g
fennel bulb (1 small), cored and thinly sliced
200g
red onion, thinly sliced, prepped weight
60g
small capers
2 tsp
lemon, juiced
1
chives, snipped
5g
dill, chopped
5g
watercress leaves, picked weight
40g
salt
1g
pepper
1g

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
% RNI
Energy kJ
593
7%
1437
17%
Energy kcal
141
7%
341
17%
3.4g
4%
8.3g
11%
1.2g
6%
3.0g
15%
2.6g
2%
6.3g
7%
0.73g
12%
1.77g
29%
Protein
9.7g
-
23.6g
-
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.

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