Yogurt Buns with Smoked Trout and Yogurt-Avocado Dressing

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

INGREDIENTS FOR BUNS AND DRESSING

150 g plain yogurt
185 g whole grain rye flour
4 g dried yeast
1/2 teaspoon ground caraway
1 teaspoon salt (also use for dressing)
Seeds for sprinkling

DRESSING (CONTINUED)

150 g Miil organic plain yogurt
1/2 ripe avocado
1 small clove garlic
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander
1 tablespoon olive oil
Pepper

INGREDIENTS FOR FINISHING 1

2 pcs tomatoes
Several leaves of romaine lettuce
1 red onion
200 g smoked trout

BUNS PROCEDURE

1
In a bowl, mix flour, salt, caraway, and dried yeast. Then add yogurt and knead the mixture. A non-sticky, compact dough will form. Cover with a cloth and let rise in a warm place for an hour.
2
Then divide the dough into 4 equal parts and form small buns. Transfer to a baking sheet lined with parchment paper and let rise for another 20 minutes.
3
Preheat the oven to 180 degrees Celsius. After rising, brush the dough with water and sprinkle with seeds. Bake for 25 - 30 minutes.

DRESSING PROCEDURE

1
Meanwhile, make the dressing. Peel the avocado, remove the pit, and mash half of it with a fork. Drizzle with lemon juice. Mix yogurt with olive oil and crushed garlic. Add avocado, herbs, and season with salt and pepper to taste. Chill in the refrigerator.

FINISHING PROCEDURE

1
Clean the lettuce and separate into leaves. Slice the tomatoes and cut the onion into rings.
2
After baking, let the buns cool and slice them lengthwise. On the bottom half of each bun, spread plenty of dressing, layer with lettuce leaves, and stack tomatoes. Top with 1/4 of the trout and sprinkle with onion.

Zuzana Nová

Zuzana is a double mom, a great cook and a writer for the blog Nová kuchyně. And what's more, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.