Smoked Trout and Beetroot Sandwiches

by Editorial Staff

Cool sandwiches for treating the people! Delicious and pretty.

Summary

Prep Time	20 mins
Cook Time	45 mins
Total Time	1 hr 5 mins
Course	Side Dish
Servings (Default: 12)

Ingredients

Large, peeled beets – 4 pcs.
Cream cheese – 200 g
Chives, chopped – 0.25 cup
Lemon juice – 3 tbsp
Chopped shallots – 1 tbsp
White bread without the crust – 1 loaf
Smoked trout – 200 g
Beets, onions – for decoration

Instructions

Preheat oven to 180 degrees. Place the beets on a baking sheet and bake for 45 minutes. Cool, peel, and slice thinly.
In a bowl, combine cream cheese, chives (leaving some for garnish), lemon juice, and shallots; mix well.
Cut each slice of bread into square pieces (24 for 12 sandwiches). Fry until golden brown. Cool completely.
Spread a thin layer of cheese mixture on a square of bread. Spread the trout and beets evenly on top; cover with another square. Garnish with beets and onions.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.