Ingredients for 2 people
¼ bunch scallion
¼ bunch dill
140 g smoked trout fillet
1 tsp lemon juice
1 tbsp. Sour cream
½ tbsp. Horseradish from the jar
Wash and peel the cucumber, cut in half lengthwise, remove the seeds with the help of a teaspoon and cut into small cubes of about 5 mm. Clean the spring onions, wash and cut into fine rings. Rinse the dill, spin dry, remove the coarse stems and chop finely. Coarsely chop the trout fillet.
Mix lemon juice with sour cream, horseradish and 2/3 of the dill. Season with pepper and a little iodized salt. Fold in chopped trout fillet, spring onions and cucumber pieces.
Serve the whole thing on low-carb bread.