lunch · everyday
Danish smoked trout on rye
A quick open-faced sandwich: flaked smoked trout mixed with yogurt, mustard, dill and lemon, piled on toasted rye with sliced radish.
- Time
- 15min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
Find them at a store
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Take the skin off the trout and check for bones. Flake the fish into a bowl.
-
2
Chop the dill and slice the radishes thin.
-
3
Stir the yogurt, mustard, dill and a squeeze of lemon into the trout, keeping some of the flakes large.
-
4
Toast the rye, spread on the trout mixture, and top with the radish slices.
