Backpacker’s Smoked Trout & Horseradish Rye
Earthy smoked trout, tangy horseradish cream, and crisp cucumbers layered on hearty rye make a unique, protein-rich lunch for hiking or paddling stops—no stove required.
Equipment
- Knife
- Spoon
Ingredients
- 4 slices dark rye bread
- 3 oz smoked trout fillet
- 2 tbsp prepared horseradish or horseradish sauce
- 2 tbsp sour cream
- 1/4 cup sliced cucumber
- 1 tbsp fresh dill chopped
Instructions
- Stir horseradish and sour cream together to make a creamy spread.
- Spread mixture on each slice of rye bread.
- Layer with flaked smoked trout and cucumber slices.
- Sprinkle with dill and serve open-faced.
Notes
Smoked fish and rye bread hold up well in a backpack and don’t require refrigeration for a few hours. Pack horseradish in a small squeeze tube or container.