4 slices toast
4 tsp. butter
4 smoked trout filets
125 ml whipped cream
3 tsp. horseradish (grated)
2 tsp. cranberries compote
some lettuce leaves
Roast toast slices and cover them with butter. Put
lettuce leaves and trout filets on it. Whisk cream until stiff amd
season to taste with salt and horseradish.
Decorate toasts with whipped cream and cranberries.