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

Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Dressings & Dips, Snacks & Treats
Servings 32 Canapés
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free

Ingredients
  

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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