OPEN RYE SANDWICH WITH SMOKED TROUT AND CHERRY SALAD
PREP AND COOK TIME 20 MINS | SERVES 2
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
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.