Warm Smoked Trout Tartines – Recipe

Elevate your appetizer game with Warm Smoked Trout Tartines – a perfect blend of smoky, savory flavors on crispy bread.

Creating a good tartine is not hard to do because it’s a simple sandwich.  The first step is to get your hands on some good smoked trout.  Smoked trout can be found at most grocers and once removed from the packaging, peel the skin off the back before adding it to a food processor.  Cream cheese and whole milk yogurt adds creaminess and substance to the mixture, so it can hold its own on the sourdough bread.  Aromatics of lemon juice and fresh chives create a balance when combined with the salty trout.

Spread the creamy mixture on top of slices of bread and top with Swiss cheese before heading under the broiler.  Once bubbly and slightly golden brown — it’s time to enjoy.  Sprinkle the top with fresh baby arugula and a drizzle of olive oil before serving.

Ingredients

12 ounces smoked trout, skin removed

4 ounces cream cheese, softened

1/2 cup whole milk yogurt

1 tablespoon fresh chives

juice of 1/2 lemon

1/4 teaspoon salt

1/4 teaspoon black pepper

4 tablespoons mayonnaise

8 small slices sourdough bread, or cut 4 in half

4 slices Swiss cheese, cut in half

1 1/2 cups baby arugula

olive oil for drizzling

(Serves 4)

To Prepare:

1. Preheat broiler.
2. In a food processor, add smoked trout, cream cheese and yogurt.  Whirl for 1 minute until almost smooth.
3. Add fresh chives, juice of lemon, salt and pepper, whirl for 30 seconds.
4. Spread mayonnaise on top of slices of bread.  Spread with 2 tablespoons of smoked trout spread and smooth out on top.  Place half cheese slice on top.
5. Place under broiler for 4 minutes or until slightly golden and bubbly.  Remove and top with arugula and drizzle with olive oil.  Enjoy!