Smoked Trout on Toast
Ingredients
- 500g smoked trout
- 1Kg new potatoes
- 2 tbsp. low fat yoghurt
- 1 lemon, zested and juiced
- 1 red onion, finely sliced
- 1 bunch fresh leaf parsley, roughly chopped
- 100g capers
- Salt and black pepper
- Gluten free wholegrain bread
- 50mls Lion Horseradish Sauce
Method
- Boil the potatoes until soft, drain and cool
- In a bowl mix the yoghurt with the lemon zest and juice
- Add the potatoes, onion, parsley and capers and flaked trout
- Season and mix well
- Divide into six bowls and serve with toast and Lion Horseradish Sauce
Serves 6
