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Bon Appétit

Lemony Smoked Trout Tartine

By Rick MartinezPhotography by Justin Brooks
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 information

  • 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)

Preparation

  1. Step 1

    Whisk shallot, crème fraîche, and lemon juice in a small bowl; season with salt and pepper. Gently fold in trout.

    Step 2

    Squeeze lemon wedges over avocado slices and arrange on bread. Top with watercress, trout salad, and chiles.

    Step 3

    Do Ahead: Trout salad can be made 8 hours ahead. Cover and chill.

TagsSandwichSmoked TroutTroutFishSeafoodMainLunchDinnerBon Appétit
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