Smoked Trout Toast (Smørrebrød)
By Raybird.
Servings: 2. Non-Vegetarian 
Ingredients
| Munkebo Smoked Trout Fillet |
1 tin |
| Cream Cheese, at room temperature | 2 tbsp |
| Ishka Farms Capers, drained | 2 tsp |
| Ishka Farms Sea Salt | To Taste |
| Sourdough, rye or pumpernickel bread | 2 slices |
| Lime | 1 wedge |
| Green Cucumber | 1 pc |
| Red Onion | 1 pc |
| Table Salt | 1 tsp |
| Castor Sugar | 1 tbsp |
| Black Pepper | To Taste |
Method
1. Slice the onion as thin as possible and add the slices into ice cold water. This will make them crisp and remove their sharp flavour.
2. For the sweet and salty cucumbers, slice the cucumbers thin and mix them with the 1 tsp table salt and 1 tbsp castor sugar. Let them rest until the salt and sugar are fully dissolved and cucumbers soft. Squeeze out the excess liquid and discard it.
3. Squeeze some of the lime wedge into the cream cheese and mix well.
4. Open your tin of smoked trout and use the oil to spread on your bread. Grill the bread on a pan over high heat. Finish it by quickly charring it over the open flame of your stove. It should be speckled with some charred corners, and not completely burned.
5. Assemble: spread the lime cream cheese on the toast, followed by the cucumbers. Place the trout fillets over the cucumbers. Top the trout with the sliced red onions. Garnish with capers, sea salt and freshly ground black pepper. Enjoy!
