Preparation | Cooking | Start to finish |
---|---|---|
21 min. | 7 min. | 28 min. |
1 | Thinly slice 4 radishes. The ideal tool for this is a mandolin, but if you don't have one, a really sharp knife will do the job. Set aside. | ![]() |
2 | ToppingPut 1 Greek yoghurt into a bowl with chopped coriander to taste, 1 shallot finely chopped, salt and pepper.Mix well and set aside. | ![]() |
3 | Cut 4 slices bread. Choose a rustic, Scandinavian-style bread with a mix of flours and plenty of seeds. | ![]() |
4 | Butter the slices on both sides. | ![]() |
5 | Brown the slices on both sides in a frying pan on high heat. Keep hot. | ![]() |
6 | Using the same pan, still on high heat, cook the smoked trout fillets for just a few seconds on each side. | ![]() |
7 | Lay the trout fillets on the bread slices. | ![]() |
8 | Divide out the topping and garnish with a few radish slices. Serve without delay. | ![]() |