QiMeal
Smoked Trout & Horseradish Cream Toast
Smoked Trout & Horseradish Cream Toast · ready in 11 min · 2 servings · 364 kcal per serving · easy · 7 ingredients
A crisp rye toast topped with cool smoked trout and sharp horseradish cream, made for a polished breakfast with real omega 3 comfort.
- Prep
- 8 min
- Cook
- 3 min
- Total
- 11 min
- Serves
- 2
- kcal
- 364
- Difficulty
- easy
Ingredients · 2 servings
- 2 sliceRye bread, thick sliced
- 120 gSmoked trout, skin removed and flaked
- 60 gCreme fraiche
- 12 gHorseradish, finely grated
- 4 gDill, chopped
- 1 gSalt
- ½ gBlack pepper, freshly ground
Equipment
toaster, mixing bowl, spoon, knife, cutting board, measuring spoon, serving plate
Instructions
- Set Up Station
Gather rye bread, smoked trout, creme fraiche, horseradish, dill, salt, and pepper; set out a bowl, spoon, knife, board, and toaster. · 2 min
What to look for: All ingredients are measured and tools are within reach.
- Mix Sharp Cream
Mix creme fraiche, horseradish, dill, salt, and black pepper in a bowl until creamy with green flecks and a clean sharp aroma. · 3 min
What to look for: The cream looks smooth and speckled with dill.
- Toast Rye Bread
Toast rye bread until crisp at the edges and still slightly tender in the center, then place it on a board to cool for 1 minute. · 3 min
What to look for: The bread is lightly browned with dry crisp edges.
- Build Trout Toast
Spread the horseradish cream over each toast, then flake smoked trout on top in generous pieces without pressing it flat. · 2 min
What to look for: The trout sits in loose flakes over an even layer of cream.
- Serve Fresh
Serve the toasts right away while the bread is crisp and the trout stays cool, smoky, and delicate. · 1 min
What to look for: The toast is crisp, the cream is glossy, and the trout looks moist.
Nutrition (per serving)
| kcal | 364 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 31 g |
| of which sugars | 4 g |
| Fat | 15 g |
| of which saturated | 7 g |
| Fibre | 4 g |
| Sodium | 1031 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, fish
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Store trout and cream separately from bread, then toast fresh and assemble just before eating.
Ingredient substitutions
Rye bread
- Whole grain bread: Use a dense bread so it can hold the cream and trout.
Smoked trout
- Smoked mackerel: Richer and oilier, but still traditional with horseradish cream.
Creme fraiche
- Sour cream: Slightly tangier and looser than creme fraiche.
Horseradish
- Prepared horseradish: Drain excess liquid before mixing into the cream.
Dill
- Fresh parsley: Less aromatic, but still fresh beside smoked fish.
Salt
- Sea salt: Use the same weight and adjust only after tasting the trout.
