You can use any smoked fish for this recipe. I use smoked trevally, but hot-smoked trout is good, too.


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  • 8 thin slices dark rye bread, cut in half
  • butter, to spread
  • 200 g smoked trevally or hot-smoked trout, flaked
  • 100 ml thickened cream
  • 100 g horseradish cream
  • dill sprigs, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place bread on a tray and spread with butter. Top each with a slice or two of smoked trevally.

Whisk cream to soft peaks, then fold in the horseradish cream. Season with salt and white pepper. Spoon some cream mixture on top of smoked fish and serve topped with a dill sprig.

As seen in Feast magazine, Issue 10, pg33

Photography by Alan Benson