Smoked Trout & Cucumber Open Sandwiches
|Skinless hot smoked trout fillet||125 Gram (Pack)|
|Quark||125 Gram (Half Of A 250 Gram Tub)|
|Horseradish sauce||1⁄2 Teaspoon (Half Of 1 Teaspoon)|
|Lemon juice||1 Tablespoon|
|Thick granary bread slice||2|
|Cucumber||1⁄4 , sliced|
|Watercress||1 Ounce (25 Gram)|
|Cherry||1⁄2 Cup (8 tbs) (2 Handfuls)|
|Tomatoes||2 (To Serve)|
1. 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.
2. Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pate on top of each and serve with halved cherry tomatoes on the side.