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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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• redguide

  24 March 2009

  redguide rated and commented on this recipe

  

  I put cream cheese on the one side and butter on the other. Cucumber on the Cr cheese side and the trout on the butter side. I love these. The horseradish added just the right amount of tang. Delicious.....we did the egg mayo rolls too....it was a quick lunch with soup , for friends..

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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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