Open-Faced Trout Sandwiches with Mustard Potatoes

Prep Time:
15 mins
Total Time:
30 mins

Smoked trout fillets add a wonderful umami flavor to this dish, which makes a mouthwatering lunch, but make sure to remove any skin or bones. You can find smoked trout fillets at a deli counter or near the smoked salmon at your supermarket.


  • 1 ½ pounds small red potatoes

  • Salt and pepper

  • 3 tablespoons olive oil, divided

  • 4 slices crusty bread

  • ½ English cucumber, halved and thinly sliced

  • 5 tablespoons 2 percent plain Greek yogurt

  • 2 tablespoons chopped fresh dill

  • ½ teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons)

  • ½ pound smoked trout, flaked

  • 1 small head romaine lettuce, leaves separated

  • 2 tablespoons whole-grain mustard


  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. 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. 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.

Cook's Notes

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

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