Smoked Trout Toast with Marinated Cucumbers

"If you ever wanted to have a heart warming breakfast, this recipe will gracefully put you in a better mood and help you relax and enjoy your day on the right foot!"

• 1 medium red onion, thinly sliced
• 5 medium cornichons (or 1 seedless cucumber), thinly sliced (tip: a vegetable peeler is great for the job)
• 1/2 cup of white wine vinegar
• 2 tablespoons of granulated sugar
• 1/2 teaspoon of salt

• 1/2 teaspoon of mustard seeds

Ingredients

Method

• Make the marinated cucumbers salad by placing the first 6 ingredients in a medium bowl. Cover and place in the refrigerator for at least 3 hours, or overnight.
• Make the sour cream sauce by mixing the sour cream, chopped capers, lime juice and zest in a medium bowl. Lightly season with salt and pepper (the smoked trout contains a good amount of salt).
• Toast the bread slices by popping them into the toaster.
• Spread each toast with 1/4 cup of the sour cream sauce, then top with 1/4 of the smoked trout flakes. Finish by adding your desirable amount of marinated onions and cucumbers and top with a sprig of fresh dill.

Prep 15m | Cook 10m | Ready 25m

Return to Trout Recipe

 • 1 small container (8 oz.) full fat sour cream

• 2 tablespoons capers, chopped

• 1/2 lime, zested and juiced

• 1 whole smoked trout, flaked and small bones removed

• 4 bread slices of large thick crusted loaf

• 5-6 sprigs of fresh dill