Smoked Trout Nordic Toasts

Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is rye bread slathered with a creamy spread (or just butter), and topped with any combination you like. Smoked fish is a classic topping. They make a beautiful first course or addition to a brunch buffet table.

Ingredients16

  • 2 slices PC À L’Européenne Pumpernickel Rye Loaf
    Pumpernickel Rye Loaf Bread
    In Cart

    President's Choice  Pumpernickel Rye Loaf Bread (480g)

    $3.59 ea
    $0.75 / 100 g
  • 1/2 cup (125 mL) PC Mayonnaise
    Mayonnaise
    In Cart

    President's Choice  Mayonnaise (1.42L)

    $3.79 ea
    $0.27 / 100 mL
  • finely chopped PC Fresh Chives
    Chives
    In Cart

    President's Choice  Chives (40g)

    $2.99 ea
    $7.48 / 100 g
  • finely chopped PC Fresh Dill
    Fresh Dill
    In Cart

    President's Choice  Fresh Dill (40g)

    $2.99 ea
    $7.48 / 100 g
  • 1 tsp (5 mL) each finely grated lemon rind and lemon juice
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • Pinch freshly ground black pepper
    Black Pepper, Ground
    In Cart

    No Name  Black Pepper, Ground (150g)

    $4.49 ea
    $2.99 / 100 g
  • Lemon slices
    Lemons
    In Cart

    Lemons (1ea)

    $1.09 ea
    $1.09 ea
  • 1 radish, thinly sliced
    Radishes
    In Cart

    Radishes (454g)

    $3.49 ea
    $0.77 / 100 g
  • 1 mini cucumber, thinly sliced
    Mini Cucumbers
    In Cart

    Farmer's Market  Mini Cucumbers (8pack)

    $4.99 ea
    $4.99 ea
  • 2 cherry tomatoes, thinly sliced
    Cherry Tomatoes
    In Cart

    President's Choice  Cherry Tomatoes (255g)

    Not available to
    shop online

  • Watercress
    Watercress
    In Cart

    Watercress (1ea)

    $2.69 ea
    $2.69 ea
  • ½ inch (1 cm) lengths chives
    Chives
    In Cart

    President's Choice  Chives (40g)

    $2.99 ea
    $7.48 / 100 g
  • Ingredients Unavailable Online
    1 pkg (150 g) PC Manitoulin Island Smoked Rainbow Trout
    Garnishes:
    1 large hard-cooked egg, peeled and sliced
    Sprigs dill

Cooking Instructions

1

Toast bread lightly; cut each slice in half.

2

Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.

3

Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.
You will need
2 slices PC À L’Européenne Pumpernickel Rye Loaf
1/2 cup (125 mL) PC Mayonnaise
finely chopped PC Fresh Chives
finely chopped PC Fresh Dill
1 tsp (5 mL) each finely grated lemon rind and lemon juice
Pinch freshly ground black pepper
1 pkg (150 g) PC Manitoulin Island Smoked Rainbow Trout
Lemon slices
Garnishes:
1 large hard-cooked egg, peeled and sliced
1 radish, thinly sliced
1 mini cucumber, thinly sliced
2 cherry tomatoes, thinly sliced
Watercress
½ inch (1 cm) lengths chives
Sprigs dill
Chef's tip To hard-cook eggs, place eggs in small saucepan. Add cold water to cover by 1-inch (2.5 cm); bring to a boil. Immediately cover saucepan and remove from heat. Let stand for 15 minutes. Drain and run cold water over eggs until cooled. (Alternatively, refrigerate until cold).