Smoked-Trout Tartine

Recipe from Coastal Living

More From Coastal Living


  • 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


  1. 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.
  2. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Smoked-Trout Tartine Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy