ALive and Cooking

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Smoked Fish Stack


70 g smoked trout
100 g smoked salmon
½ Pana di casa loaf, cut in 8 slices
2 sprigs tarragon leaves, finely chopped
½ cup Kalamata olives, finely chopped
2 tbsp. ricotta cheese
2 tbsp. mayonnaise
1/3 lemon (juice)
Salt and pepper
Extra virgin olive oil


Drizzle each side of bread with oil and toast until golden. Into a bowl, combine the olives, tarragon, ricotta, mayo, lemon juice and a good sprinkle of salt and pepper. Stir to combine, then crumble in the trout. Mix thoroughly.

Layer the bread with pieces of smoked salmon, trout mixture and serve.

Makes 8


Smoked Fish Stack