Smoked Trout Tartine
Published December 20, 2012 | Written by James Schend
You’ll often find open-faced sandwiches like this at quaint Parisian bistros. You can bring the essence of the City of Light into your home. Simply serve this meal with a green salad or a cup of soup for a filling lunch or dinner.
Cooking tip: Arthritis-fighting foods: trout (omega-3s), red peppers (beta-carotene), extra-virgin olive oil (polyphenols) and cannellini beans, and lemon (vitamin C)
|Serving size:||1 each|
|Calories per serving:||285|
|Total Fat 10.4g||16%|
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- Pinch of sugar
- ¾ pound smoked trout, flaked into bite-size pieces
- 2 tablespoons capers, rinsed and drained
- ½ cup diced roasted red peppers
- ½ (15-ounce) can cannellini beans (white kidney beans), drained and rinsed
- 1 stalk celery, finely chopped
- 2 tablespoons minced onion
- 1 teaspoon chopped fresh dill, or ½ teaspoon dried
- 4 large, ½-inch-thick slices of crusty whole-grain bread, toasted
- Garnish: dill sprigs
Step by Step:
- In a large bowl, whisk together the first four ingredients. Add remaining ingredients—except bread—and toss to combine.
- Place 1 bread slice on a serving plate and spoon trout mixture on top. Garnish with dill sprigs if desired.