Smoked-Trout Tartine

Smoked-Trout Tartine

Coastal Living JULY 2005

  • Yield: Makes 4 servings


  • 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


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Smoked-Trout Tartine recipe