Cucumber, smoked trout and horseradish sandwiches

Ingredients

• 50 gbutter
• 6 sliceswhite bread (or brown bread, if preferred)
• 2 fillets, about 125 gsmoked trout
• 2–3 tbsphorseradish sauce
• 1/2cucumber, peeled if you like and thinly sliced

Instructions

1. 1

   Butter the bread

   Butter all the bread slices and lay out three of them.

2. 2

   Mash the trout

   Mash the trout with enough horseradish sauce to make it spreadable. The sauce varies in strength, so add it carefully.

3. 3

   Season the mixture

   Season the trout mixture.

4. 4

   Spread the filling

   Spread the trout mixture right to the edges of the three slices of bread.

5. 5

   Add the cucumber

   Arrange the cucumber over the filling and season with black pepper.

6. 6

   Finish and cut

   Top with the remaining bread slices, trim off the crusts and cut each sandwich into four triangles.

What are smoked trout sandwiches?

These are small filled sandwiches in the British tea-party tradition, made here with smoked trout rather than the more familiar smoked salmon. Horseradish brings a warm, sharp note, while cucumber keeps the filling fresh and crisp.

The combination works because the soft, buttery bread carries the savoury fish and punchy sauce without overwhelming them. Cutting the sandwiches into triangles makes them easy to serve as finger food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 84 calories, 4g protein, 8g carbs, 4g fat.

The bread supplies most of the carbohydrate, while butter contributes much of the fat; the smoked trout provides the protein. Serve the sandwiches with salad or extra sliced vegetables for a fresh, balanced plate.

Choosing the bread and butter

Bread: White bread gives a mild, soft base, while brown bread adds a fuller flavour. Either works; choose slices that are easy to butter and spread.

Butter: Spread it across all the slices before adding the filling. This helps keep the bread from becoming damp where it meets the trout and cucumber.

Balancing trout and horseradish

Trout: Mash the smoked fillets until they are in small pieces, rather than aiming for a completely smooth paste. That keeps some texture in the filling.

Horseradish: Start with a little and add more until the trout is both spreadable and lively to taste. Its strength varies between sauces, so the full amount may not suit every jar.

Getting the cucumber right

Slices: Cut the cucumber thinly so it sits neatly between the bread and does not make the sandwiches difficult to bite. Peel it if you prefer a softer finish.

Seasoning: Add black pepper over the cucumber as directed. Keep the layers even so every triangle has a balance of fish, sauce and crunch.

Assembling neat triangles

Filling: Spread the trout mixture all the way to the bread edges before adding the cucumber. This helps the filling reach the corners when the sandwiches are cut.

Cutting: Stack the top slices, trim the crusts and divide each sandwich into four triangles. Use a sharp knife for clean edges and avoid pressing down hard.

Serving ideas

Serve the triangles soon after assembling, alongside other tea-party bites or a simple green salad. Their creamy, savoury filling pairs well with crisp vegetables and lighter savoury snacks.

For a more substantial lunch, add soup or extra salad on the side. The recipe makes 12 triangles from three whole sandwiches.

Recipe notes & tips

• Add the horseradish gradually because its strength can vary.
• Slice the cucumber thinly so it layers evenly.
• Butter the bread right to the edges.
• Spread the trout mixture evenly before adding cucumber.
• Use a sharp knife to trim the crusts and cut tidy triangles.

Variations

• Brown bread: Swap in brown slices for a deeper, nuttier flavour.
• Extra cucumber: Add another thin layer for more crunch.
• Milder filling: Use less horseradish sauce and taste as you go.
• Peppery finish: Add a little more black pepper over the cucumber.
• Open sandwiches: Leave off the top slices and serve the filled bread as open sandwiches.

Common mistakes to avoid

• Adding horseradish all at once: Its strength varies, so mix in a little at a time and taste.
• Using thick cucumber slices: They can make the sandwiches awkward to bite; slice them thinly.
• Leaving gaps at the edges: Spread the trout mixture to the bread edges for an even filling.
• Pressing hard while cutting: This can squash the filling; use a sharp knife and a light touch.
• Skipping the butter: Butter all the bread as directed to help keep it from becoming damp.

How to store

For the freshest texture, assemble and serve the sandwiches straight away. If needed, keep them covered in the fridge and eat within a day; the cucumber may release moisture over time.

Frequently asked questions