Dill cucumber & smoked trout smørrebrød

Name: Dill cucumber & smoked trout smørrebrød
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 tsp caster sugar; 3 tbsp rice wine vinegar; ½ Duchy Organic Salad Cucumber, pared into thin slices with a vegetable peeler, core discarded; 2 sprig/s dill, 1 finely chopped; 4 slice/s wholegrain rye bread; 100 g soft cheese; 100 g pack mild Scottish smoked trout; 1 tsp nonpareille capers; 2 tsp Cooks' Ingredients Crispy Fried Onions

Smørrebrød is a classic Danish open sandwich, traditionally served on rye bread and layered with simple, flavourful toppings – favourites are fish, capers and dill. This version pairs smoked trout with quick-pickled cucumbers for fresh crunch and tang.

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Source of fibre1 of your 5 a day3 plant varieties

Serves2 - 4
CourseLunch
Prepare15 mins
Cook-
Total time15 mins
Plusstanding

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1 tsp caster sugar
3 tbsp rice wine vinegar
½ Duchy Organic Salad Cucumber, pared into thin slices with a vegetable peeler, core discarded
2 sprig/s dill, 1 finely chopped
4 slice/s wholegrain rye bread
100g soft cheese
100g pack mild Scottish smoked trout
1 tsp nonpareille capers
2 tsp Cooks' Ingredients Crispy Fried Onions

In a bowl, mix the sugar, vinegar and a pinch of salt. Toss the cucumber and finely chopped dill in this mixture and set aside for 10 minutes.
Slather each slice of bread with some soft cheese and top with a slice of the smoked trout. Arrange some of the pickled cucumber on top, then scatter over the capers, crispy onions and a few dill fronds.

Typical values per serving when made using specific products in recipe