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Gallery Open-Faced Trout Sandwiches with Mustard Potatoes Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist 1 1/2 pounds small red potatoes Salt and pepper 3 tablespoons olive oil, divided 4 slices crusty bread 1/2 English cucumber, halved and thinly sliced 5 tablespoons 2 percent plain Greek yogurt 2 tablespoons chopped fresh dill 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons) 1/2 pound smoked trout, flaked 1 small head romaine lettuce, leaves separated 2 tablespoons whole-grain mustard
Cook’s Notes Don’t want to heat up your oven? Simply crisp the bread in the toaster oven.
Gallery Open-Faced Trout Sandwiches with Mustard Potatoes
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Gallery
Open-Faced Trout Sandwiches with Mustard Potatoes
Open-Faced Trout Sandwiches with Mustard Potatoes
Open-Faced Trout Sandwiches with Mustard Potatoes
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 1/2 pounds small red potatoes Salt and pepper 3 tablespoons olive oil, divided 4 slices crusty bread 1/2 English cucumber, halved and thinly sliced 5 tablespoons 2 percent plain Greek yogurt 2 tablespoons chopped fresh dill 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons) 1/2 pound smoked trout, flaked 1 small head romaine lettuce, leaves separated 2 tablespoons whole-grain mustard
Directions
In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes.
Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.
Cook’s Notes Don’t want to heat up your oven? Simply crisp the bread in the toaster oven.
Cook’s Notes
Don’t want to heat up your oven? Simply crisp the bread in the toaster oven.
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Open-Faced Trout Sandwiches with Mustard Potatoes
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Trout Sandwiches with Mustard Potatoes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
