Open-Faced Sandwich with Dilly Trout Pate, Radish + Warm Hard-Boiled Egg

Serves: 4


  • 4 large eggs
  • 4 ounces smoked trout
  • 1/4 cup roughly chopped dill, plus a few extra fronds for serving
  • 1/2 cup crème fraîche or sour cream
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 slices pumpernickel sandwich bread, toasted
  • 4 radishes, thinly sliced
In This Recipe


  1. Place eggs in a medium saucepan and cover with hot water. Bring water just to a boil over medium heat; set aside and let stand 10 minutes. Run under cold water until eggs are just cool enough to handle. Peel warm eggs and slice.
  2. While eggs cook, finely chop trout and dill together. Transfer trout mixture to a small bowl with crème fraîche and mustard. Season to taste with salt and pepper.
  3. Spread toast with trout. Top with radishes, egg and dill fronds. Serve with salad.

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1 Review

aimeebama June 25, 2013
Fantastic! Based on what was on hand we did this tonight with smoked mackerel instead of trout and with high-fat Greek yogurt plus a smidge of mayo instead of the crème fraîche. My husband AND my two-year old devoured this super easy supper.