Name: Smoked trout with fresh pickled onion on rye
Cook time: 30 min
Total time: 30 min
Ingredients: 1 teaspoon hot english mustard; 1 teaspoon lemon juice; 1/2 cup (120g) sour cream; 200 gram hot-smoked trout; 2 x 250g packets thinly sliced dark rye bread bunch fresh dill; 1/2 red onion, quartered, sliced thinly; 1/4 cup (60ml) white wine vinegar; 2 teaspoon white sugar; 1/2 teaspoon salt

Ingredients

1 teaspoon hot english mustard

1 teaspoon lemon juice

1/2 cup (120g) sour cream

200 gram hot-smoked trout

2 x 250g packets thinly sliced dark rye bread bunch fresh dill

1/2 red onion, quartered, sliced thinly

1/4 cup (60ml) white wine vinegar

2 teaspoon white sugar

1/2 teaspoon salt

Method

1.Make pickled onion by combining onion, vinegar, sugar and salt in a small bowl.

2.Combine mustard, juice and cream in small bowl.

3.Discard skin and bones from trout; flake flesh into medium bowl.

4.Spread each slice of bread with mustard mixture; cut each slice into 6 squares.

5.Top each square with trout, drained pickled onion and a sprig of dill. Serve immediately. pickled onion Place ingredients in screw-top jar; shake well. Refrigerate several hours or overnight.

A whole smoked rainbow trout will give you enough flesh for this recipe. Smoked salmon can be used in place of trout. 24 hours before: Skin, bone and flake trout. Prepare pickled onion. Make sour cream spread; cover, refrigerate. 1 hour before: Assemble ready to serve.
Note

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Ingredients

Method

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