Smoked trout & cucumber open sandwiches

• 125g pack skinless hot-smoked trout g

  fillets

• ½ a 250g tub quark g
• ½-1 tsp horseradish tsp

  sauce

• squeeze lemon juice
• 2 thick slices granary bread
• ¼ cucumber

  sliced

• watercress↗25g g
• 2 handfuls cherry tomatoes↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.