This fresh and healthy lunchtime filler is ready in a flash
Ingredients
- 125g pack skinless hot-smoked trout fillets
- ½ a 250g tub quark
- ½-1 tsp horseradish sauce
- squeeze lemon juice
- 2 thick slices granary bread
- ¼ cucumber, sliced
- 25g watercress
- 2 handfuls cherry tomatoes, to serve
Method
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Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
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Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.