Smoked Trout & Cucumber Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Delicate and delicious finger sandwiches which are super-quick and super-easy to make. Smoked salmon or canned red salmon can be used instead of the smoked trout. This yummy recipe has been adapted from a recipe by Sophie Hansen in from the current issue of the 'BBC Australian Good Food' magazine. If the occasion does not demand elegance - if you are simply making these for yourself for lunch, for example - use whatever is your favourite bread, crusts on! I enjoyed these today with crusty ciabatta! Conversions: 200g = 61/2oz; 150g = just under 5 oz. Ingredients:
200 g smoked trout, flaked |
150 g cream cheese (low-fat is fine) |
1 lemon, finely grated rind and juice |
1 tablespoon fresh dill, finely chopped |
1 tablespoon capers, rinsed, drained, finely chopped |
8 slices wholemeal bread, crusts removed |
2 lebanese cucumbers |
sea salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
2. Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.
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