Smoked Trout Tartines | Life, Love, and Good Food
0 from 0 votes

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


  • 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.

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.


  • 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.
Tried this recipe?Mention @LifeLoveAndGoodFood or tag #lifeloveandgoodfood!