Smoked Trout Sandwich with Figgy Salad
If you are tired of Tuna Fish sandwiches and looking for something a little different this summer, try these Smoked Trout Sandwiches with Figgy Salad. Who knows, it might become a picnic stable at all your picnics.
The following recipe makes two sandwiches, but you will [probably want more.
- Two tablespoons mayo
- Two tablespoons sour cream (total fat preferred, but non-fat works)
- Three teaspoons fresh horseradish, finely grated
- One smoked trout fillet
- One tablespoon fig jam
- One tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- Two tablespoons extra virgin olive oil
- Two handfuls mixed greens
- One green onion, thinly sliced, pale green part only
- toasted pecans, ground (optional)
- Four slices, good quality bread
- Blend mayo, sour cream, and horseradish. It is best if you let it sit a bit first for the flavors to meld. Adjust horseradish for your taste.
- 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 the sandwich. You can add the pecans if you wish. Pecans pair well with the trout and figs, but it is not a necessary addition—just a good one.
- 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!