OPEN RYE SAND­WICH WITH SMOKED TROUT AND CHERRY SALAD

Prep time 10 mins Cook­ing time 10 mins Serves 2

Friday - - RECIPE CARDS -

IN­GRE­DI­ENTS

2 tbsp raw buck­wheat 300g smoked trout, skinned, boned and flaked coarsely 150g fresh cher­ries, pit­ted and squashed

50g red onion, thinly sliced ½ cup loosely packed fresh dill 1 tbsp lemon juice

2 tbsp ex­tra vir­gin olive oil 4 slices rye bread

1 medium av­o­cado

METHOD

Place buck­wheat in a small dry fry­ing pan; cook stir­ring, over high heat for a minute or un­til browned lightly.

Com­bine trout, cher­ries, onion, dill, lemon juice and 3 tsp of the oil in a large bowl; sea­son.

Toast bread un­til browned lightly; spread av­o­cado on slices.

Spoon trout mix­ture on bread; top with buck­wheat and re­main­ing oil.

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