Open-Faced Trout Sandwiches with Mustard Potatoes
Look for smoked trout fillets at a deli counter or near the smoked salmon at your supermarket. You can also use canned. Make sure to remove any skin or bones.
- Total Time:
- Servings: 4
Source: Everyday Food, June 2012
- 1 1/2 pounds small red potatoes
- Salt and pepper
- 3 tablespoons olive oil, divided
- 4 slices crusty bread
- 1/2 English cucumber, halved and thinly sliced
- 5 tablespoons 2 percent plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons)
- 1/2 pound smoked trout, flaked
- 1 small head romaine lettuce, leaves separated
- 2 tablespoons whole-grain mustard
In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes.
Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.
Don’t want to heat up your oven? Simply crisp the bread in the toaster oven.