adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon ocean trout on rye
Lemon ocean trout on rye
0 Likes
Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Timeless smoked trout and dill on rye bread - a beloved classic starter.
Ingredients:
  • 40.00 ml well drained capers, chopped
  • 42.00 gm fresh lemon juice
  • Pinch of salt
  • 1/2 small red onion, finely chopped
  • 40.00 ml chopped fresh dill
  • 20.00 ml finely shredded lemon rind
  • 5 slices wholegrain rye bread, crusts removed, cut into quarters (you will need 18 squares)
  • 1/2 Lebanese cucumber, cut crossways into 18 thin slices, halved
  • 1 200g pkt smoked ocean trout slices (you will need 9 slices), halved lengthways
  • Freshly ground black pepper
Instructions:
  • In a small frying pan over medium heat, gently warm 2 tablespoons of oil. Then, add the capers and cook until they are crispy, stirring occasionally for about 1 minute. Remove from the pan and place on a paper towel-lined plate, setting them aside for later use.
  • Mix the lemon juice and remaining oil in a small jug, then season with salt to taste.
  • Combine the onion, dill, and lemon zest in a small bowl and mix thoroughly. Arrange the bread squares on a board, then top each with 2 slices of cucumber and 1 slice of ocean trout.
  • Drizzle ocean trout with lemon dressing, top with onion mixture and fried capers, then plate and sprinkle with pepper before serving immediately.

Similar Recipes