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    Smoked Trout on Rye

    Read original issue here


    makes 6 (2 bites per person)

    • 6 one-inch pieces of smoked trout
    • 2 pieces sliced rye bread, cut in thirds
    • 3 tbsp crème fraîche
    • 1 tablespoon freshly grated horseradish
    • clove of garlic, sliced in half
    • olive oil
    • half a lemon
    • sea salt
    • freshly ground pepper
    • chives to garnish


    1. Heat oven to 375°F.

    2. Drizzle bread pieces with olive oil, sea salt and pepper and toast in oven, about 3 minutes on each side. Take them out of the oven and rub with cut sides of garlic. Line on serving platter.

    3. Mix the horseradish with the crème fraîche and add a squeeze of lemon. Place a dollop on each piece of bread, top with trout and garnish with chives.