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Monday, June 25, 2012

Smoked trout spread on hot buttered toast

A lovely and pretty light creamy spread of smoked trout and dill, topping a hot slice of buttered toast. What more could one ask for at breakfast? :)
Recipe inspired from a similar idea here.

Last year: Spicy shrimp and wild rice soup (Chinese).

Ingredients (serves 2-3):
  • 125 g raw smoked trout
  • 2-3 tablespoons sour cream
  • freshly ground pepper to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh dill, chopped
  • square bread slices and a little butter to serve

Unwrap the trout.

Put bread slices into the toaster, with a little butter (1bout 1/2 teaspoon) on each. Crush the fish into flakes, then add the cream, lemon juice, pepper and dill:

Mix well and the spread is done. Wait for the toast to be ready then spread the cream on it. Dig in! :)

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