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
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.
