Put and Take Sverige
Open sandwich with smoked rainbow trout
An open sandwich is how smoked rainbow trout deserves to be eaten when you cannot face more oven. The fish is already done. Horseradish cuts the fat. Dill ties it to the smoke. The bread is only the tray.
Smoke first: smoked rainbow trout or cold-smoked.
How you do it
The sauce
Crème fraîche and horseradish. Not mayonnaise first — it hides the smoke. A spoonful is enough.
The fish
Flake with a fork. Do not dice it for salad — that is rainbow trout salad. Here you should see the fish.
The bread
Rye takes the salt. Sourdough takes the butter. Toast it if you pack for the water, otherwise leave it soft.
Serving
One sandwich is lunch. Two with a cucumber is dinner. Lemon on the side, not over the top, so it does not turn the bread sour in five minutes.
Tips
The same pack in the rucksack: see food by the water. Kolbullar with pork and lingonberries sit on Swilderness.
FAQ
Hot-smoked or cold-smoked?
Both. Hot-smoked is softer and flakes. Cold-smoked is firmer, more like cured. Cold-smoked should have been frozen according to <a href="/tillaga/kallrokt-regnbage">cold-smoked rainbow trout</a>.
Can I make them for the outing?
Pack bread, sauce and fish separately. Assemble at the water so the bread does not go soggy. See <a href="/tillaga/mat-vid-sjon">food by the water</a>.
Does cured fish work?
Yes. The same sandwich, less horseradish — cured fish is already salty and sweet. See <a href="/tillaga/gravad-regnbage">cured rainbow trout</a>.