OPEN RYE SANDWICH WITH SMOKED TROUT AND CHERRY SALAD

PREP AND COOK TIME 20 MINS | SERVES 2

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.