Smoked Trout Tartines – a fancy French open-faced sandwich topped with fancy smoked trout spread.
First of all, let me just say that Smoked Trout Tartines is not a recipe that I would particularly have chosen to feature here on the blog. Actually, I probably would never have made this dish except that it happened to be one of the three recipes in my Blue Apron shipment this week. Long story short, with a Blue Apron subscription you can preview and select the recipes and weeks that you’d like to receive a shipment. You can choose to skip a week …if you do so before the next shipment is already on the way.
Oops! I probably would have skipped this week, but lucky for me, I was too late to do so, and therefore I learned that I really LIKE Smoked Trout Tartines! In fact, John and I liked this dish so much that I will definitely shop for the ingredients myself and make it again!
One of the things that I’ve enjoyed about sampling Blue Apron is that there are recipe combinations that I might never have tried on my own. Each shipment arrives with recipe cards, visual how-to instructions, and the story behind the ingredients and the chef who created the recipe.
Honestly, it would never have occurred to me to try smoked trout as a sandwich filling, although I had sampled a delicious smoked trout dip at a food blog conference in Asheville a couple of years ago. Remembering that, I was a little intrigued when I opened the Blue Apron box. (Now, I’m inspired to go in search of smoked trout so I can re-create that dip!)
I believe that it’s the pickled shallots and fresh dill that make this smoked trout spread so delicious. The smoked trout is served on a toasted baguette along side a romaine, cucumber, and radish salad.
Yields 2 servings
- 2 smoked trout fillets
- 1 small baguette
- 3 radishes, thinly sliced
- 1 small cucumber, thinly sliced
- 1 Romaine heart, chopped
- 1 stalk celery, thinly sliced
- 1 bunch dill, remove from stems and chop half (use remaining for garnish)
- 2 tablespoons Crème Fraîche
- 2 tablespoons roasted sunflower seeds
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 2 teaspoons whole grain Dijon mustard
- 1 shallot, thinly sliced
- Preheat the oven to 450 degrees. Slice the baguette in half lengthwise and drizzle cut sides with 1 teaspoon olive oil. Bake for 8-10 minutes, or until lightly toasted and heated through.
- In a small saucepan, combine sugar, 1-1/2 tablespoons of the vinegar ,and 2 tablespoons of water. Stir in the sliced shallot and heat Het to boiling over medium-high heat. Simmer 3-4 minutes until shallots are soft and liquid has reduced slightly. Remove from heat.
- Place the trout fillets in a medium size bow and flake into small pieces with a fork. Add the celery, crème fraîche, mustard, chopped dill, and pickled shallot (reserving the pickling liquid). Drizzle with 1 teaspoon olive oil and stir to combine. Season to taste with salt and pepper.
- In a large bowl, combine the romaine, radishes, cucumber, sunflower seeds, remaining vinegar and reserved pickling liquid. Drizzle with 1 teaspoon olive oil and toss to coat; season with salt and pepper to taste.
- To make the tartines, evenly top the toasted baguette with the trout spread and garnish with the whole dill, if desired. Serve with side salad.
Recipe from The Blue Apron.