Summary

Ingredients

• 100 g cream cheese (yourt)
• 2 tablespoon horseradish, grated
• 300 g trout fillet (s), smoked
• 0.5 ½ cucumber (s)
• Salt and pepper, whiter
• 15 Pumpernickel thalers
• 2 lemon (s), grated zest
• Dill, for garnish

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Instructions

1. Mix the yoghurt cream cheese with the horseradish and salt and pepper. Stir in the grated lemon peel. Divide the trout fillets into 15 pieces. Halve and core the cucumber and cut into thin slices. Spread the cream cheese cream on 15 round pumpernickels. Place half a slice of cucumber and a piece of trout fillet on top. Garnish with dill.