Lemon ocean trout on rye

title="Lemon ocean trout on rye"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Lemon-ocean-trout-on-rye.jpg" alt="Lemon ocean trout on rye"
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• 0:20 Prep


• 0:01 Cook


• 
  6 Servings


• Capable cooks

The classic combination of smoked trout and dill on rye bread has stood the test of time to remain a favourite starter dish.

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Fish & seafood recipes

Ingredients

• 60ml (1/4 cup) olive oil


• 2 tablespoons well drained capers, chopped


• 2 tablespoons fresh lemon juice


• Pinch of salt


• 1/2 small red onion, finely chopped


• 2 tablespoons chopped fresh dill


• 1 tablespoon finely shredded lemon rind


• 5 slices wholegrain rye bread, crusts removed, cut into quarters (you will need 18 squares)


• 1/2 Lebanese cucumber, cut crossways into 18 thin slices, halved


• 1 200g pkt smoked ocean trout slices (you will need 9 slices), halved lengthways


• Freshly ground black pepper

Method

• 
  
  
  Step 1
  
  
  
  
  Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add the capers and cook, stirring occasionally, for 1 minute or until crisp. Transfer to a plate lined with paper towel and set aside until required.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the lemon juice and remaining oil in a small jug, and season with salt.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Place the onion, dill and lemon rind in a small bowl, and mix well. Place the bread squares on a board. Top each with 2 pieces of the cucumber and 1 piece of the ocean trout.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Drizzle the ocean trout with a little of the lemon dressing, and top with the onion mixture and some fried capers. Divide among serving plates and sprinkle with a little pepper. Serve immediately.
  
  
  

Nutrition

• 925 kj

  Energy




• 12g

  Fat Total




• 2g

  Saturated Fat





• 11g

  Protein





• 589.45mg

  Sodium




• 3g

  Carbs (sugar)




• 15g

  Carbs (total)

All nutrition values are per serve

Notes

You can make this recipe to the end of step 3, 30 minutes before serving. Cover loosely with non-stick baking paper and set aside in a cool place. Continue from step 4 just before serving.

• Author: Amanda Kelly


• Publication: Australian Good Taste

Source: taste.com.au