Smoked Trout Salad Sandwich

By • December 15, 2014 0 Comments

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Author Notes: A classic Jewish comfort food gets a healthful makeover using plain, non-fat Greek yogurt and reduced-fat sour cream instead of mayo, ample herbs to season, and fresh horseradish and lemon juice for bite and tang. Swap the bagel for whole grain bread and top with as many cucumber and tomato slices as your open-faced creation can hold for a sandwich that leaves you heartened yet healthy, soothed yet svelte.KvellintheKitchen

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Makes 1 sandwich

  • 1 3 oz can smoked trout in canola oil
  • 2 scallions, both white and green parts, thinly sliced
  • 1/2 teaspoon freshly grated horseradish
  • 2 tablespoons plain nonfat Greek yogurt or canola oil/reduced fat mayo
  • 2 tablespoons light sour cream
  • 1 teaspoon dijon mustard
  • juice of 1/2 lemon
  • 1/4 teaspoon lemon zest
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley
  • 2 pieces hearty whole-grain bread, such as sourdough, rye or pumpernickel
  • 1/2 cucumber, peeled and thinly sliced into rounds
  • 1 small tomato, thinly sliced
  1. Drain trout to remove excess oil. Transfer trout to a small bowl, mash with a fork to break up fillets. Add rest of ingredients, mix thoroughly. Toast bread and serve sandwiches open-faced style, piled high with tomato and cucumber slices.

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