Smoked Trout Cucumber Open Sandwiches Recipes

Steps:

• In a small bowl, combine the trout, cream cheese, onion, dill, lemon juice, horseradish and lemon peel. Spread over each cucumber slice. Refrigerate until serving.

Steps:

• Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
• Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

Steps:

• Flake the fish into a large bowl, then stir in the quark and horseradish sauce to taste. Season with black pepper and a squeeze of lemon juice.
• Toast the bread, then top each piece with cucumber slices and watercress. Spoon half the trout pâté on top of each and serve with halved cherry tomatoes on the side.

Steps:

• Cut English cucumbers into 1/4-inch-thick slices, then use them as cool, crunchy bases for rich, buttery flaked smoked trout. Sprinkle them with cracked black pepper and serve with a dry martini -- gin is a top-notch match for these flavors.

Steps:

• Slice the cucumber as thin as you can (1/8" is good).
• Cut out nice circles from the white part of the bread using a 3in cookie cutter(toss the crusts).
• Spread a seriously THIN layer of mayo on each slice and artfully arrange 3-4 cucumber slices on each open faced sandwich.
• Top with 3 or 4 shavings of onion.
• Sprinkle each sandwich with some salt (do not leave this out!).
• Enjoy!

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes.
• Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
• In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.