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Recipe by olive magazine

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1. Butter all the bread and lay out 3 slices. Mash the trout with enough horseradish to make it spreadable (the strength varies so be careful). Season. Spread to the edges of the bread.
2. Add cucumber and season with black pepper. Top, and trim the crusts. Cut into 4 triangles.

Per serving

84 kcalories, protein 3.5g, carbohydrate 8g, fat 4.4 g, saturated fat 2.3g, fibre 0.3g, salt 0.52 g

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Ingredients

• 50g butter
• 6 slices white bread (or brown if you prefer)
• 2 smoked trout fillets, about 125g
• 2-3 tbsp horseradish sauce
• ½ cucumber , peeled (if you like) and thinly sliced

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 50g butter
• 6 slices white bread (or brown if you prefer)
• 2 smoked trout fillets, about 125g
• 2-3 tbsp horseradish sauce
• ½ cucumber , peeled (if you like) and thinly sliced

Per serving

84 kcalories, protein 3.5g, carbohydrate 8g, fat 4.4 g, saturated fat 2.3g, fibre 0.3g, salt 0.52 g

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