INGREDIENTS:
2 cans of Trout Fillets, smoked in olive oil
300g pitted black olives
3 cloves of garlic
15ml olive oil
Juice of 1/2 lemon
1 tablespoon of oregano
q.s. salt and pepper
q.s. toasted bread slices
PREPARATION:
Place the olives, garlic, oregano, olive oil, lemon juice, salt and pepper in a blender and grind everything until it forms a paste.
Spread the olive paste over the bread toast, and place the trout fillets on top.
