Smoked Trout Canapés
When you combine smoked trout with capers, gherkins and creamy yoghurt you create a wonderful taste sensation.
These are tasty little fishy canapes you can whizz together super-fast if you are having a party or a last minute get together. Packed with omega 3 fatty acids and choline think of these as little brain food bites that you can eat anytime.
Simply mix up the ingredients in a bowl and serve on top of cucumber slices. They make a perfect nibble for all ages from 12 months to 100 plus years!
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Smoked Trout Canapés
Ingredients
- 160 g Hot Smoked Trout
- 1 tbsp Capers
- 20 g Gherkins
- 0.25 Red Onion
- 1 tbsp Flat Leaf Parsley
- 1 Lemon (zest only)
- 50 g Cream Cheese
- 30 g Greek Yoghurt
- Black Pepper
- 1 Cucumber (cut into slices – to serve as the canapé bases)
Instructions
- Remove the skin from the smoked trout and flake it into a mixing bowl.
- Finely chop the capers, gherkins, red onion and parsley, adding to the mixing bowl along with the lemon zest, cream cheese, Greek yoghurt and black pepper.
- Mix everything together well and pop a teaspoonful on top of each cucumber slice. Garnish with a little extra parsley, if you like.
Notes
- This trout mix also makes a delicious pate to serve with crackers or toast.
- You can swap the smoked trout for smoked mackerel or hot smoked salmon.
- Dairy-free – switch the yoghurt and cream cheese to soft nut cheese and nut yoghurt such as almond or cashew.
- Store the trout mix in an air-tight container in the fridge for 3-4 days. It can also be frozen; just give it a good stir once it has defrosted.
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