Smoked Trout, Horseradish and Cucumber Rye
Smoked trout fanned over rye bread with a horseradish-yogurt smear, cucumber ribbons, and dill. The elegant cousin of smoked salmon on a bagel, with less salt and more character.
380
Calories
30g
Protein
30g
Carbs
14g
Fat
GLP-1 Tip
Smoked trout is gentler and less salty than smoked salmon, which can be a problem for people whose taste thresholds have shifted on these medications. Greek yogurt replaces cream cheese cleanly here.
Easy on stomachHigh ProteinOmega 3Nausea friendlyGood for shot day
Ingredients
Serves 1 · 6 min prep · 2 min cook
Method
- 1
Toast 1 slice rye bread (60g).
~2 min
- 2
Stir 1 tsp horseradish sauce, ½ tsp lemon juice, and black pepper into 80g 0% Greek yogurt.
~2 min
- 3
Spread the yogurt mixture over the rye.
~1 min
- 4
Top with 90g flaked hot-smoked trout fillet, ¼ cucumber ribboned with a peeler, and a pinch of dill.
~2 min
Chef Notes
Hot-smoked trout flakes more generously and has a richer flavor than cold-smoked. Worth seeking out.
Allergens
FishGlutenDairyMustard
Substitutions
Use gluten-free rye crackers instead of rye bread to make this coeliac-friendly.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.