Lemony Smoked Trout Tartine

Name: Lemony Smoked Trout Tartine
Yield: Makes 1 Servings
Ingredients: ¼ small shallot, finely chopped; 3 tablespoons crème fraîche; 2 teaspoons fresh lemon juice; Kosher salt, freshly ground pepper; 1 cup flaked smoked trout (about 4 ounces); Lemon wedges, sliced avocado, 1 slice multigrain bread, watercress, and sliced Fresno chiles (for serving)

By Rick MartinezPhotography by Justin Brooks

May 1, 2016

Image may contain Food Dish Meal Plant Ice Cream Cream Dessert Creme and Salad

Justin Brooks

This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series; ‎check out the rest for the remaining days here.

Recipe notes

Scallops With Creamy Spinach Sauce

Buttery scallops pair with a verdant spinach purée for a restaurant-worthy dish.

Cod With Chorizo, Greens, and Chickpeas

In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.

Beet-Salmon Salad With Horseradish Yogurt

Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.

Shrimp and Pea Pancake

Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.

Soy-Glazed Salmon Bowls

Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.

Vinegar Chicken With Figs

A weeknight-friendly chicken dinner with two kinds of vinegar, dried figs, and a rich sauce. It’s restaurant-quality food in just 30 minutes.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Steak Salad With Feta Dressing

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.