Mini Roggen Canapés mit Forelle (Druckversion)
Köstliche Häppchen mit cremigem Meerrettich und rauchiger Forelle auf knusprigem Roggenbrot - ein skandinavischer Genuss.
# Zutaten:
→ Bread
01 -
6 slices of rye bread
→ Toppings
02 -
200 g smoked trout, flaked
03 -
100 g dairy-free cream cheese
04 -
1 tablespoon prepared horseradish
05 -
1 tablespoon fresh dill, chopped
06 -
Zest of 1 lemon
07 -
Salt and pepper to taste
→ Garnish
08 -
Lemon wedges
09 -
Extra dill sprigs
# Anleitung:
01 -
In a bowl, combine the dairy-free cream cheese, horseradish, lemon zest, salt, and pepper; mix until smooth.
02 -
Cut each rye bread slice into quarters to create bite-sized pieces.
03 -
Spread a generous layer of the cream cheese mixture on each piece of rye bread.
04 -
Top with flaked smoked trout and sprinkle with chopped dill.
05 -
Arrange on a serving platter and garnish with lemon wedges and additional dill sprigs.
# Hinweise:
01 -
For added flavor, consider using capers or sliced radishes as additional toppings.
02 -
Pair with a crisp white wine or sparkling water for a refreshing complement.