Smoked Trout, Bacon and Tomato Sandwich with Crème Fraiche-Pepper Jelly topping

By JoanG
July 25, 2010
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Author Notes: Our farmers market sells a wonderful local smoked trout. I bought a brown sugar smoked fillet yesterday as well as some big, beautiful heirloom tomatoes. I had created the crème fraiche/pepper jelly combo earlier to use in my salmon cake recipe. I made that again, added some greens, and liked the result. Adding crispy bacon gave the sandwich a good crunch. It is also good without bacon if you prefer. I have also tried cutting the tomato into chunks and mixing with the crème fraiche, and adding a dab of harissa for an extra kick (see second photo). That is great too. Or, you can substitute harissa for the pepper jelly but add it more sparingly to the crème fraiche. Note; if you don’t have a good local smoked trout, a smoke salmon fillet or lox will also work nicely.JoanG

Serves: 2

  • 4 ounces fillet of smoked trout , skin removed
  • 2 whole wheat hamburger buns or 4 slices of bread, or 2 English muffins
  • 1 tablespoon Butter for spreading on the bun or bread
  • 2 tablespoons crème fraiche
  • 2 tablespoons green pepper jelly or jam
  • 1/2 cup baby spinach
  • 2-4 slices ripe heirloom tomato
  • 2 slices of crispy bacon that have been fried and cut in half
  1. Butter one side of the buns or bread and grill quickly until crisp and brown on one side. Flip and quickly toast the other side.
  2. Layer two pieces of bun or bread with half the baby spinach and 1-2 slices of tomato. On the other pieces, lay 2 halves of bacon, then ½ the smoked trout.
  3. Top with the crème fraiche mixture.
  4. Bite, crunch, savor!

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