Trout with horseradish dressing on Rye

This makes a fab tasty lunch or light dinner. Roast a whole trout in foil in the oven with the juice of one lemon and salt and pepper for seasoning. It should take around 20mins but you will know when it is ready as the skin should just peel away easily and the flesh will fall from the bones.
Take the fish off the the bones and mix in a bowl with a dressing made of 2 dsp of low fat yoghurt with 1tsp of horseradish, fresh lemon, salt and pepper and chopped spring onions or chives. Toast one thin slice of rye bread and layer with fresh spinach, tomatoes and the fish. Delicious!