Herbed Trout & Pickled Cucumber Ryvitas
Prep Time
10 minutes
Cook Time
18 minutes
Servings
2
Nutritional Information
Per Serve
Carbohydrates
30.5 g
Energy
400 kcal
Fibre
6.2 g
Protein
23.5 g
Saturated fat
4.2 g
Sodium
310 mg
Total fat
17.5 g
Total sugars
3.7 g
Per 100g
Carbohydrates
13.1 g
Energy
170 kcal
Fibre
2.7 g
Protein
10.1 g
Saturated fat
1.8 g
Sodium
132 mg
Total fat
7.5 g
Total sugars
1.6 g
Ingredients
- 8 Ryvitas (crispbreads)
- 200 g trout or salmon fillets (2 x 100g fillets)
- 1 tsp olive oil
- 1 lemon (zest reserved, halved)
- 1 tsp dried tarragon
- salt and freshly ground black pepper (to taste)
- 2 tbsp cream cheese
- 1/4 telegraph cucumber (halved and thinly sliced)
- 1/4 tsp coriander seeds
- 1/4 tsp dried dill
- 1/4 tsp caster sugar
- 1 tbsp white wine vinegar
- 1 pinch salt
Method
- Preheat the oven to 180°C (350°F).
- Place the trout fillets on a sheet of foil. Drizzle with olive oil, sprinkle over dried tarragon, and season lightly with salt and pepper.
- Lay half the lemon (sliced) over the fish, wrap in foil, and bake for 18 minutes until the fish flakes easily.
- While baking, place sliced cucumber in a bowl with coriander seeds, dried dill, sugar, vinegar, and a pinch of salt. Stir and let marinate.
- Mix cream cheese with lemon zest and juice from the remaining lemon half.
- Spread lemon cream cheese evenly over the Ryvitas.
- Flake baked trout and divide over the crackers.
- Top with pickled cucumber slices.
- Garnish with extra black pepper or fresh herbs if desired. Serve immediately.