Best Smoked Trout Cucumber Sandwiches Recipes

SMOKED TROUT & CUCUMBER OPEN SANDWICHES

Smoked trout & cucumber open sandwiches image

This fresh and healthy lunchtime filler is ready in a flash

Provided by Silvana Franco

Time 10m

Number Of Ingredients 8

Ingredients

125g pack skinless hot-smoked trout fillets
½ a 250g tub quark
½-1 tsp horseradish sauce
squeeze lemon juice
2 thick slices granary bread
¼ cucumber , sliced
25g watercress
2 handfuls cherry tomatoes , to serve

Steps:

Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.

Nutrition Facts : Calories 268 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.3 milligram of sodium

SMOKED TROUT & CUCUMBER SANDWICHES

Smoked Trout & Cucumber Sandwiches image

Delicate and delicious finger sandwiches which are super-quick and super-easy to make. Smoked salmon or canned red salmon can be used instead of the smoked trout. This yummy recipe has been adapted from a recipe by Sophie Hansen in from the current issue of the 'BBC Australian Good Food' magazine. If the occasion does not demand elegance - if you are simply making these for yourself for lunch, for example - use whatever is your favourite bread, crusts on! I enjoyed these today with crusty ciabatta! Conversions: 200g = 61/2oz; 150g = just under 5 oz.

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 10m

Yield 12 finger Smoked Trout & Cucumber sandwiches

Number Of Ingredients 9

Ingredients

200 g smoked trout, flaked
150 g cream cheese (low-fat is fine)
1 lemon, finely grated rind and juice
1 tablespoon fresh dill, finely chopped
1 tablespoon capers, rinsed, drained, finely chopped
8 slices wholemeal bread, crusts removed
2 lebanese cucumbers
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Combine the trout, cream cheese, lemon rind and juice, dill and capers in a small bowl.
Divide the trout mixture between 4 slices of bread; using a vegetable peeler, slice the cucumbers into long ribbons; top the trout with the cucumber slices; season with sea salt and freshly ground black pepper, to taste; cut each sandwich into thirds.