Food & Cooking Recipes Ingredients Seafood Recipes Open-Faced Trout Sandwiches with Mustard Potatoes 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 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. Ingredients 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 Directions 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. Cook's Notes Don’t want to heat up your oven? Simply crisp the bread in the toaster oven. Rate it Print