Smoked Trout Sandwich

Instructions

1. 1

   Prepare the Smoked Trout Salad

   • In a medium bowl, use a fork to gently flake the smoked trout fillets into bite-sized pieces, ensuring no large chunks remain.
   • Add the softened cream cheese and Greek yogurt to the bowl. Stir gently with a spatula until just combined. Avoid overmixing to maintain the texture of the fish.
   • Fold in the finely chopped red onion, celery, fresh dill, and capers.
   • Squeeze in the fresh lemon juice, then season with black pepper and salt. Mix gently one last time. Taste and adjust seasoning if necessary.
2. 2

   Toast the Bread

   • Melt the butter in a large skillet or non-stick pan over medium heat until it sizzles.
   • Place the rye bread slices in the pan, working in batches if needed. Toast for 2-3 minutes per side, until each slice is golden brown and crisp.
   • Remove the toasted bread from the skillet and place on a cutting board.
3. 3

   Assemble and Serve

   • Lay out the 8 slices of toasted bread.
   • On 4 of the slices, place a generous handful of fresh arugula.
   • Divide the smoked trout salad evenly among the 4 arugula-topped slices, spreading it gently to the edges.
   • Top with the remaining 4 slices of bread to complete the sandwiches.
   • For a classic presentation, slice the sandwiches in half diagonally. Serve immediately with your favorite side.
4. 4

   Optional Chilling

   • For the best flavor, you can cover the trout salad and chill it in the refrigerator for at least 30 minutes before assembling the sandwiches. This allows the flavors to meld beautifully.