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🍽️ Trout Cream Sandwiches with Cucumber

421 kcal · 30 min · 4 servings

Ingredients

• 0.5 small gray bread (approx. 250 g, dark baguette as a substitute)
• 150 g cream cheese
• 1 tbsp horseradish
• salt
• coarse pepper from the mill
• 1 tsp lemon juice
• 3 sprigs dill
• 0.5 cucumber
• 280 g smoked trout

Instructions

1. 1. Wash the cucumber thoroughly and pat it dry with a kitchen towel.
2. 2. Use a zester (a fine grater) to peel thin strips from the skin.
3. 3. Leave narrow strips of skin standing in several places so the cucumber is not completely bare.
4. 4. Slice the cucumber into 2 to 3 millimeter thick slices.
5. 5. Wash the dill and shake it dry.
6. 6. Set aside 12 small dill tips for decoration.
7. 7. Finely chop the remaining dill.
8. 8. Divide the smoked trout fillets into 12 equal pieces.
9. 9. Mix the cream cheese with the lemon juice and horseradish.
10. 10. Season the mixture with salt and pepper to taste.
11. 11. Fill about 1 to 2 tablespoons of the cream into a piping bag with a star tip (number 6).
12. 12. Chill the piping bag until you need it.
13. 13. Slice the brown bread into 12 thin slices.
14. 14. Lightly toast the bread slices.
15. 15. Halve each slice in the middle.
16. 16. Spread all bread halves thinly with the horseradish cream cheese mixture.
17. 17. Sprinkle half of the spread bread slices with the chopped dill.
18. 18. Top the other half of the bread slices with a few cucumber slices.
19. 19. Place one piece of trout fillet on top of the cucumber slices.
20. 20. Grind coarse pepper over the topped bread slices.
21. 21. Place the dill-sprinkled bread slices on top, with the cream cheese side facing down.
22. 22. Secure each sandwich with a toothpick.
23. 23. Pipe a small dollop of the horseradish cream cheese mixture onto each sandwich.
24. 24. Place one of the reserved dill tips on top as garnish.

Nutrition per serving

• kcal: 421
• Protein: 25 g · Fett/Fat: 15 g · Carbs: 46 g