Smoked Trout with Horseradish Cream and Dark Rye Bread
A harmonious blend of smoky, creamy, and hearty flavors, this Smoked Trout with Horseradish Cream and Dark Rye Bread recipe is a delectable appetizer that's sure to tantalize your taste buds. Perfect for a sophisticated start to a dinner party or as a luxurious addition to your breakfast table.
Equipment
- Medium bowl
- Toaster or oven
- Zester
- Citrus juicer
- Knife
- Cutting board
Ingredients
- 8 ounces smoked trout flaked
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh dill chopped, plus extra for garnish
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 4 slices dark rye bread
- Lemon wedges for serving
Instructions
- In a medium bowl, combine the sour cream, prepared horseradish, chopped dill, lemon zest, and lemon juice. Stir until well mixed.
- Season the horseradish cream with salt and pepper to taste. Adjust the horseradish amount based on your preference for spiciness.
- Lightly toast the dark rye bread slices until they are just crispy.
- Spread a generous layer of the horseradish cream on each slice of toasted rye bread.
- Evenly distribute the flaked smoked trout on top of the horseradish cream.
- Garnish with additional dill and serve immediately with lemon wedges on the side.
Notes
For a lighter version, use Greek yogurt in place of sour cream.
Ensure your smoked trout is sustainably sourced for the best quality and environmental consideration.
Dark rye bread can be substituted with any whole grain bread for a different texture and flavor profile.
The horseradish cream can be made ahead and stored in the refrigerator for up to 3 days.