Smoked Trout Cream

Ingredients

• 300 g smoked trout fillet
• 3 Stalks Parsley
• 0.5 bunch Chives
• 40 g fresh horseradish
• 175 g cream cheese (13% fat)
• 3 tbsp coarse mustard
• Salt
• Pepper
• 1 lemon
• 6 slices whole‑grain rye bread
• dill

Instructions

1. 1.

   Remove the bones from the smoked trout fillets with tweezers. Flake the fish with two forks and place it in a bowl.

2. 2.

   Wash the parsley, shake dry, pluck the leaves and chop them. Wash the chives, shake dry and cut into fine ribbons. Wash the dill, shake dry, pluck the feathery tips and roughly chop. Add the parsley and chives to the fish.

3. 3.

   Peel the horseradish and grate it finely.

4. 4.

   Combine the fish, cream cheese, horseradish, and mustard; season with salt, pepper, and a splash of lemon juice.

5. 5.

   Slice the bread into 2 cm wide strips and lightly toast them under a hot oven grill from each side.

6. 6.

   Fill serving bowls with the trout spread, sprinkle dill on top, and serve alongside the crispy rye bread.