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Inside-out trout-and-cucumber finger sandwiches

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Inside-out trout-and-cucumber finger sandwiches

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 30 minutes

Ingredients

12 slices white bread, crusts removed
1 x 160 g tub Woolworths sour cream-and-chive dip
1 cucumber, thinly sliced
sea salt and freshly ground black pepper, to taste
200 g Woolworths oak-smoked trout ribbons
10 g fresh chives, chopped
lemon or lime wedges, for squeezing

Method

Spread one side of the bread with the sour cream-and-chive dip, then top with cucumber and season to taste.
Cut the trout to the size of the bread and place half on the sandwiches, reserving the remaining trout. Top the sandwiches with the remaining slices of bread.
Spread a thin layer of sour cream dip over the tops of the sandwiches and arrange the remaining trout on top of the sandwiches. Carefully slice in half using a serrated knife to make finger sandwiches. Sprinkle with chives and serve with the lemon or lime wedges.

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