I am a sucker for smoked trout- especially here in Colorado where it is easy to get and cheap. One of my favorite pairings with smoked trout is figs- either dried and chopped in a salad or, better yet, as a jam. We often serve smoked trout, fig apps at dinner parties and I can be found standing over the counter just assembling and eating them for myself as an afternoon snack. Today I piled some on a toasty sandwich and decided to stuff a salad in there as well which meant turning the fig jam into a dressing (which is also great on my Smoked blue cheese and mixed greens flatbread with fig, pecan vinaigrette). Some fresh horseradish/mayo/sour cream spread added a lovely, creamy bite and the vinegar, sea salt potato chips were a perfect side. You could easily use any variety of smoked white fish if you can't get trout. —savorthis
sour cream (full fat preferred, but non fat works)
fresh horseradish, finely grated
smoked trout fillet
green onion, thinly sliced, pale green part only
toasted pecans, ground (optional)
slices, good quality bread
In This Recipe
Blend mayo, sour cream and horseradish. It is best if you let it sit a bit first for the flavors to meld. I used a microplane on the horseradish and ended up using almost all of the 3t, but you can adjust for your taste. I keep the rest of the root frozen for future gratings.
Mix jam, lemon juice, dijon with a pinch of salt and some black pepper. Stir as you add the olive oil to blend. Toss greens and green onion just before assembling sandwich. You can add the pecans if you wish. I love the pairing with the trout and figs but it is not a necessary addition. Just a good one if you happen to have a bowl of ground, toasted pecans lying around.
Toast the bread. Slather the horseradish mix on two slices. Top with the trout (watch out for bones- they don't hurt you but are not always that pleasant to eat) and a mound of salad, then the other slices of toast. Eat!