Smoked Trout & Marinated Carrots on Rye Smoked Trout & Marinated Carrots on Rye

Photography: Roger Proulx | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 20 minutes
  • Portion size 4 servings



In saucepan, bring vinegar, sugar, 1 cup water, salt, cumin and peppercorns to boil, stirring occasionally. Place carrots in heatproof bowl; pour in vinegar mixture. Let cool. Drain carrots.

Meanwhile, in bowl, mix together labneh, chives, lemon zest and juice. Spread over each slice of bread. Top with cucumbers, smoked trout, carrots, onion, and capers (if using).



Labneh is a thick, strained Lebanese yogurt. It’s traditionally served on a mezze platter, drizzled with olive oil and garnished with olives. It can be found at most Middle Eastern grocery stores and some specialty shops.

Nutritional facts PER SERVING: about

  • Fibre 3 g
  • Sodium 270 mg
  • Protein 19 g
  • Calories 290
  • Total fat 10 g
  • Cholesterol 70 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g
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Lunch & Dinner

Smoked Trout & Marinated Carrots on Rye