where's the fish

two of really good fish-toppings....as you know everything goes with toast

first a variation of a classic combo, toast, cream cheese, smoked trout and red apples, semi-sweet. yes i admit it, I've got a bit of a sweet tooth but the smokiness of the trout and the sweet-sour tang of the apples is PERFECT

second, sweetbread toasted with "plucked" cod (cod, onions, potatoes, cream and lots of black pepper mashed together) best served hot - preferably this should be done on sweet brown rye bread with a thick layer of butter underneath, but that unfortunately i can only allow myself when in my lovely native Valhalla.

so the marriage of the lipid/carb is really something we should celebrate