Lemon ocean trout on rye

Lemon ocean trout on rye
  • 0:20 Prep
  • 0:01 Cook
  • 6 Servings
  • Capable cooks

The classic combination of smoked trout and dill on rye bread has stood the test of time to remain a favourite starter dish.

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Fish & seafood recipes


  • 60ml (1/4 cup) olive oil
  • 2 tablespoons well drained capers, chopped
  • 2 tablespoons fresh lemon juice
  • Pinch of salt
  • 1/2 small red onion, finely chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon finely shredded lemon rind
  • 5 slices wholegrain rye bread, crusts removed, cut into quarters (you will need 18 squares)
  • 1/2 Lebanese cucumber, cut crossways into 18 thin slices, halved
  • 1 200g pkt smoked ocean trout slices (you will need 9 slices), halved lengthways
  • Freshly ground black pepper


  • Step 1
    Heat 2 tablespoons of the oil in a small frying pan over medium heat. Add the capers and cook, stirring occasionally, for 1 minute or until crisp. Transfer to a plate lined with paper towel and set aside until required.
  • Step 2
    Combine the lemon juice and remaining oil in a small jug, and season with salt.
  • Step 3
    Place the onion, dill and lemon rind in a small bowl, and mix well. Place the bread squares on a board. Top each with 2 pieces of the cucumber and 1 piece of the ocean trout.
  • Step 4
    Drizzle the ocean trout with a little of the lemon dressing, and top with the onion mixture and some fried capers. Divide among serving plates and sprinkle with a little pepper. Serve immediately.


  • 925 kj


  • 12g

    Fat Total

  • 2g

    Saturated Fat

  • 11g


  • 589.45mg


  • 3g

    Carbs (sugar)

  • 15g

    Carbs (total)

All nutrition values are per serve


You can make this recipe to the end of step 3, 30 minutes before serving. Cover loosely with non-stick baking paper and set aside in a cool place. Continue from step 4 just before serving.

  • Author: Amanda Kelly
  • Publication: Australian Good Taste

Source: taste.com.au


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