Smoked Trout Nordic Toasts

Three smoked trout toasts topped with cucumber, chives and dill

PC Pumpernickel Rye Loaf Bread

Smoked Trout Nordic Toasts

Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is...

Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is rye bread slathered with a creamy spread (or just butter), and topped with any combination you like. Smoked fish is a classic topping. They make a beautiful first course or addition to a brunch buffet table.

  • Level: Intermediate
  • Preparation: 25 mins
  • Ready in: 25 mins
  • Serves: 4
  • Dish Type: Nordic
  • Season: Holiday
  • Course: Appetizer
  • Main Ingredient: Pumpernickel Rye
  • Amount Per Serving

    % Daily Value

  • Calories

    330 cal

  • Total Fat

    27 g

  • Sodium

    540 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Protein

    12 g

Smoked Trout Nordic Toasts

Three smoked trout toasts topped with cucumber, chives and dill

PC Pumpernickel Rye Loaf Bread

  • Amount Per Serving

    % Daily Value

  • Calories

    330 cal

  • Total Fat

    27 g

  • Sodium

    540 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Protein

    12 g

How to make

Ingredients

  • 2 slices

    PC®À L’Européenne Pumpernickel Rye Loaf
  • 1/2 cup (125 mL)

    PC®Mayonnaise
  • Finely chopped

    PC®Fresh Chives
  • Finely chopped

    PC®Fresh Dill
  • 1 tsp (5 mL)

    Each finely grated lemon rind and lemon juice
  • Pinch

    Freshly ground black pepper
  • 1 pkg (150 g)

    PC®Manitoulin Island Smoked Rainbow Trout
  • Lemon slices
  • Garnishes:
  • 1

    Large hard-cooked egg, peeled and sliced
  • 1

    Radish, thinly sliced
  • 1

    Mini cucumber, thinly sliced
  • 2

    Cherry tomatoes, thinly sliced
  • Watercress
  • 1/2 inch (1 cm) lengths chives
  • Sprigs dill

How to make

  • Step 1

    Toast bread lightly; cut each slice in half.

  • Step 2

    Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.

  • Step 3

    Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.

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