🐟 Cold-Smoked Trout on Rye with Crème Fraîche, Dill & Lemon

Serves: 2 (as a light lunch) or 4 (as posh nibbles)
Prep time: 10 mins
Cook time: None
Skill level: The very definition of elegant minimalism.

🧂 Ingredients

For the dish:
4 slices rye bread (or dark sourdough)
100g cold-smoked trout fillets, flaked or thinly sliced
2 heaped tbsp crème fraîche
Zest of ½ lemon
1 tsp lemon juice
A few sprigs fresh dill, chopped (plus extra to garnish)
Salt & black pepper

Optional extras:
Capers, pickled shallots, or thin slices of cucumber for garnish

🔥 Method

1. Make the crème fraîche spread.
In a small bowl, mix crème fraîche with lemon zest, lemon juice, chopped dill, a pinch of salt, and some black pepper. Taste and adjust – you want zing with a hint of creaminess, not lemon-scented yoghurt.

2. Toast the rye (or don’t).
Lightly toast the bread for crunch, or leave it untoasted for a softer bite. Either way, cut into halves or quarters depending on your vibe.

3. Assemble with flair.
Spread a generous layer of the crème fraîche mix on each piece of rye. Top with smoked trout, letting it curl and twist naturally (because we’re not monsters). Finish with a few extra dill fronds and a twist of black pepper.

4. Serve and accept compliments.
Best enjoyed immediately, with minimal fuss and maximum style.

💡 Little Tip
This works just as well with cold-smoked salmon or hot-smoked trout. If you're feeding a crowd, make mini versions on rye crackers or blinis.