In-between
Rye Bread with Smoked Trout and Beetroot Cream
Toasted rye bread spread with a vibrant beetroot-horseradish cream and crowned with flakes of smoked trout and dill. A sophisticated afternoon bite that requires more assembly than cooking—pure technique and flavour layering.
195calper serving
12gprotein
20gcarbs
7gfat
10min prep 5min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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