Smoked trout baguette with capers and herb cream cheese

title="Smoked trout baguette with capers and herb cream cheese"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-trout-baguette-with-capers-and-herb-cream-cheese.jpg" srcset="https://img.taste.com.au/KYbT96LH/w720-h480-cfill-q80/taste/2016/11/smoked-trout-baguette-with-capers-and-herb-cream-cheese-31085-1.jpeg 720w, https://img.taste.com.au/NEpBJybm/w643-h428-cfill-q90/taste/2016/11/smoked-trout-baguette-with-capers-and-herb-cream-cheese-31085-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked trout baguette with capers and herb cream cheese"
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• 0:10 Prep


• 
  4 Servings


• Capable cooks

Pack a picnic basket with these hearty baguettes and head outdoors to enjoy the beautiful summer sun.

Featured in
Lunch recipes, Lunch box ideas

Ingredients

• 1/2 cup low-fat spreadable cream cheese


• 2 tablespoons whole egg mayonnaise


• 2 tablespoons baby capers, rinsed and drained


• 1 tablespoon chopped dill


• salt and cracked black pepper


• 2 long French bread sticks


• 80g baby spinach leaves


• 1-2 avocados, sliced


• 200g smoked trout slices

Method

• 
  
  
  Step 1
  
  
  
  
  Place the cream cheese in a bowl with the mayonnaise, capers, dill, salt and pepper and mix together until combined. Set aside.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Slice the bread in half along the middle (do not cut all the way through) and spread both sides with the cream cheese mixture. Top with spinach leaves, avocado and smoked trout. Cut the breadsticks into 20cm lengths and serve or wrap in plastic and refrigerate until required.
  
  
  

Nutrition

• 3814 kj

  Energy




• 47g

  Fat Total




• 13g

  Saturated Fat




• 9g

  Fibre




• 35g

  Protein




• 60mg

  Cholesterol




• 1245.29mg

  Sodium




• 8g

  Carbs (sugar)




• 83g

  Carbs (total)

All nutrition values are per serve

Notes

As an alternative try using rare roast beef, mixed salad leaves, sliced Swiss cheese and cream cheese mixed with a little Dijon mustard.

• Author: Kate Murdoch


• Image credit: Tanya Zouev


• Publication: Taste.com.au

Source: taste.com.au