Think trout and cream cheese bagel, but on a crispy focaccia base! Topped with capers, baby tomatoes, and thinly sliced red onion for zing, this is the perfect easy and delicious dish!
Smoked Trout & Cream Cheese Focaccia
Smoked Trout & Cream Cheese Focaccia
with capers, red onion & green leaves
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Tomatoes
- Capers
- Cream Cheese
- Fish
- Focaccia Base
- Focaccia Bases
- Fresh Chives
- Green Leaves
- Lemon
- Red Onion
- Smoked Trout Ribbons
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
LET’S GET PREPPY
Preheat the oven to the grill setting or the highest temperature. In a bowl, combine the lemon zest (to taste), the cream cheese, and some seasoning.
FAB FOCACCIA
Slide the focaccia base onto a tray and par bake in the hot oven for 2-5 minutes until lightly golden. Carefully flip the base over, and cook for another 3-5 minutes until the base is crispy and golden on the other side.
ASSEMBLE THE DELICIOUSNESS!
Carefully remove the base from the oven. Spread over a layer of the lemon zest cream cheese. Top with the chopped smoked trout, and finish off with the chopped capers, the quartered baby tomatoes, and the red onions slices.
TIME TO DINE
Serve your smoked trout and cream cheese focaccia. Sprinkle over the fresh green leaves, squeeze over some lemon juice, and drizzle over some olive oil. Finish off with a crack of black pepper and a sprinkle of the chopped chives. Enjoy, Chef!
Lemon - 1
Cream Cheese - 65ml
Focaccia Base - 1
Smoked Trout Ribbons - 40g
Capers - 10g
Baby Tomatoes - 80g
Red Onion - 1
Green Leaves - 20g
Fresh Chives - 4g
LET’S GET PREPPY
Preheat the oven to the grill setting or the highest temperature. In a bowl, combine the lemon zest (to taste), the cream cheese, and some seasoning.
FAB FOCACCIA
Slide the focaccia bases onto a tray and par bake in the hot oven for 2-5 minutes until lightly golden. Carefully flip the bases over, and cook for another 3-5 minutes until the bases are crispy and golden on the other side.
ASSEMBLE THE DELICIOUSNESS!
Carefully remove the bases from the oven. Spread over a layer of the lemon zest cream cheese. Top with the chopped smoked trout, and finish off with the chopped capers, the quartered baby tomatoes, and the red onions slices.
TIME TO DINE
Serve your smoked trout and cream cheese focaccia. Sprinkle over the fresh green leaves, squeeze over some lemon juice, and drizzle over some olive oil. Finish off with a crack of black pepper and a sprinkle of the chopped chives. Enjoy, Chef!
Lemon - 1
Cream Cheese - 125ml
Focaccia Bases - 2
Smoked Trout Ribbons - 80g
Capers - 20g
Baby Tomatoes - 160g
Red Onion - 1
Green Leaves - 40g
Fresh Chives - 8g
LET’S GET PREPPY
Preheat the oven to the grill setting or the highest temperature. In a bowl, combine the lemon zest (to taste), the cream cheese, and some seasoning.
FAB FOCACCIA
Slide the focaccia bases onto a tray and par bake in the hot oven for 2-5 minutes until lightly golden. Carefully flip the bases over, and cook for another 3-5 minutes until the bases are crispy and golden on the other side.
ASSEMBLE THE DELICIOUSNESS!
Carefully remove the bases from the oven. Spread over a layer of the lemon zest cream cheese. Top with the chopped smoked trout, and finish off with the chopped capers, the quartered baby tomatoes, and the red onions slices.
TIME TO DINE
Serve your smoked trout and cream cheese focaccia. Sprinkle over the fresh green leaves, squeeze over some lemon juice, and drizzle over some olive oil. Finish off with a crack of black pepper and a sprinkle of the chopped chives. Enjoy, Chef!
Lemon - 1
Cream Cheese - 185ml
Focaccia Bases - 3
Smoked Trout Ribbons - 120g
Capers - 30g
Baby Tomatoes - 240g
Red Onion - 1
Green Leaves - 60g
Fresh Chives - 12g
LET’S GET PREPPY
Preheat the oven to the grill setting or the highest temperature. In a bowl, combine the lemon zest (to taste), the cream cheese, and some seasoning.
FAB FOCACCIA
Slide the focaccia bases onto a tray and par bake in the hot oven for 2-5 minutes until lightly golden. Carefully flip the bases over, and cook for another 3-5 minutes until the bases are crispy and golden on the other side.
ASSEMBLE THE DELICIOUSNESS!
Carefully remove the bases from the oven. Spread over a layer of the lemon zest cream cheese. Top with the chopped smoked trout, and finish off with the chopped capers, the quartered baby tomatoes, and the red onions slices.
TIME TO DINE
Serve your smoked trout and cream cheese focaccia. Sprinkle over the fresh green leaves, squeeze over some lemon juice, and drizzle over some olive oil. Finish off with a crack of black pepper and a sprinkle of the chopped chives. Enjoy, Chef!
Lemon - 1
Cream Cheese - 250ml
Focaccia Bases - 4
Smoked Trout Ribbons - 160g
Capers - 40g
Baby Tomatoes - 320g
Red Onion - 1
Green Leaves - 80g
Fresh Chives - 15g
Woolies Products in this dish
