Smoked Trout Tartines | Life, Love, and Good Food
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Smoked Trout Tartines

Smoked Trout Tartines – a fancy French open-faced sandwich topped with fancy smoked trout spread.
Course Appetizer
Cuisine American
Keyword smoked trout, tartine
Servings 2 servings

Ingredients

  • 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

Instructions

  • 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.

Pickle the shallot:

  • 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.

Prepare the Trout Spread:

  • 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.

Salad:

  • 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.

Assemble:

  • 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.

Notes

Recipe from The Blue Apron.
 
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