Smoked Trout Cucumber Sandwiches
Elevate your afternoon tea or snack game with these elegant Smoked Trout Cucumber Sandwiches, a delightful fusion of smoky, creamy, and refreshing flavors. Featuring tender smoked trout folded into a lemony cream cheese base and layered with crisp cucumber slices, these sandwiches are both indulgent and light. The hint of fresh dill adds a bright, herbaceous note that perfectly complements the fish. Served on crustless sandwich bread for a refined touch, these bite-sized treats are easy to prepare in just 15 minutes, making them ideal for gatherings, picnics, or anytime you crave a sophisticated bite. Perfectly balanced and irresistibly fresh, these sandwiches are a must-try for fans of smoked trout recipes, cucumber appetizers, or tea party classics.
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Recipe Information
Ingredients
- 200 grams Smoked trout fillet
- 150 grams Cream cheese
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
- 1 medium Cucumber
- 8 slices White or whole-grain sandwich bread
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a mixing bowl, combine the cream cheese, finely chopped fresh dill, lemon juice, salt, and black pepper. Mix until the ingredients are well combined and smooth.
Break the smoked trout fillet into small pieces, removing any skin and bones. Gently fold the trout into the cream cheese mixture until evenly distributed. Set aside.
Wash the cucumber thoroughly and use a mandoline or vegetable peeler to slice it into thin, even slices. Pat the slices dry with a paper towel to remove excess moisture.
Trim the crusts off the sandwich bread slices to create neat, square slices. This step is optional but gives the sandwiches a more refined look.
Spread a generous layer of the smoked trout and cream cheese mixture onto four slices of bread. Top with an even layer of cucumber slices.
Place the remaining bread slices on top to form sandwiches. Press down lightly to hold them together.
Using a sharp knife, cut each sandwich into quarters, either in squares or triangles, depending on your preference.
Arrange the sandwiches on a serving plate. Optional: garnish with a small sprig of dill on top of each sandwich for presentation.
Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.9 g | 105% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 272 mg | 90% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.4 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 628 mg | 48% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
