Smoked Fish Sandwiches with Fennel and Mascarpone Cheese

by Editorial Staff

Delicious sandwiches with smoked trout on toasted slices of bread. The sandwich mix is ​​made with pieces of smoked fish, fennel, soft cheese, nuts, and lemon juice.

Servings: 4


  • Olive oil – 2 tbsp
  • Bread – 4 thick slices
  • Garlic – 1 clove
  • Smoked trout – 2 pcs. (300 g each)
  • Fennel bulb – 1 pc. (150 g)
  • Mascarpone cheese – 125 ml
  • Roasted almonds, chopped – ¼ cup
  • (fry the almonds in a dry skillet, stirring frequently, for a few minutes)
  • 1/2 lemon juice
  • Salt pepper
  • Fresh herbs (for decoration)
  • Lemon wedges


  1. Preheat oven to 200 degrees. Pour olive oil onto a baking sheet, then gently dip the slices of bread into the butter on both sides. Season with salt, pepper, and roast until golden brown, 10-15 minutes. Remove from oven, lightly brush the toast with a clove of garlic and leave on a wire rack.
  2. Remove the skin from the smoked trout, carefully separate the flesh from the bones, being careful to preserve the large pieces of fish.
  3. Combine trout, thinly sliced ​​fennel, mascarpone, chopped almonds, and lemon juice. Add pepper and stir gently.
  4. Place prepared mixture on toasted bread slices, garnish with sprigs of herbs. Serve the lemon wedge sandwiches to squeeze the juice on top of the sandwiches.

Enjoy your meal!

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