- 100 g trout fillet
- 1/4 x red onion
- 1 tbsp chives
- 50 g cream cheese
- 1/4 x lemon
- 1/4 x cucumber
- For this dinner, we use potato rolls that was made earlier in the weekly menu.
- Bake the trout fillet in the middle of the oven at 200 degrees for about 15 minutes. If you have leftovers of fried trout fillet from earlier this week's menu, these can be used instead.
- Cut the red onion and chives, and add to a bowl together with cream cheese and the cooled trout fillet. Mix well and season with salt, pepper and lemon juice.
- Toast the potato rolls and top them with the trout salad.