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! :)