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Under 30 Minutes

Under 30 Minutes

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.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4




  • 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

Cook's Note

Toast Talk
Don’t want to heat up your oven? Simply crisp the bread in the toaster oven.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Everyday Food, June 2012