Mild fish combined with the pleasant spiciness of horseradish.
Ingredients
- Smoked trout 1 package
- Pickled cucumber 4 pieces
- Cream cheese (such as Philadelphia) 1 package
- Capers 3 teaspoons
- Dill 1 bunch
- Fresh horseradish 2 cm
Preparation
- Chop the fish into small cubes. Dice the cucumber and mix with a teaspoon of capers.
- Take a metal ring and layer the ingredients: fish, cucumber with capers, cream cheese, and chopped dill. Finally, grate fresh horseradish on top. If you don’t have fresh horseradish, you can spread a small teaspoon of prepared horseradish over the fish during layering, but be cautious not to let it dominate.
