in Denmark

Danish trout sandwiches

updated

Spread the love

Ingredients for 4 servings:

  • 1 bell pepper(s), red
  • 250 g smoked trout fillet(s)
  • 1 bunch of dill
  • 400 ml crème fraîche
  • 10 slices of sandwich toast

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious cream on sandwich toast

Clean the bell pepper and chop it very finely. Chop the dill tips (preferably fresh dill). Mix with the chopped trout fillet (removing any bones beforehand) and add the crème fraîche. Mix thoroughly. Spread evenly on each slice of toast, not too thinly. Cut the bread in half diagonally, stack them on top of each other, and serve as sandwiches.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Minced meat cake

Shrimp – arugula – spaghetti