Smoked-Trout Tartine

Coastal Living
Makes 4 servings


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1/4 cup mayonnaise
2 tablespoons capers, rinsed and drained
2 tablespoons chopped fresh Italian parsley
1 tablespoon minced red onion
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
12 ounces smoked trout fillets, skinned and flaked
2 6-inch French rolls, cut in half lengthwise and toasted
4 tablespoons butter, softened
1 1/2 cups watercress
2 small plum tomatoes, thinly sliced


Combine mayonnaise and next 6 ingredients in a medium bowl. Add trout; toss gently to combine. Spread each half of the rolls with 1 tablespoon butter. Arrange the watercress and tomatoes evenly on each roll half. Top with trout salad, and serve immediately.

Wine note: "Wow! White Burgundy's lemon flavors strike amazingly together with the red onion, capers, and smoked trout. I select Oliver Leflaive Les Setilles White Burgundy 2003 [$16]. This is 100 percent Chardonnay. Surprise--there is no oak. The wine is fermented in stainless steel barrels. Look for a taste of Granny Smith apples." --Rosalind Johnson, Divas Uncorked, Massachusetts

Created date

July 2005