Smoked Trout Tea Sandwiches
 
Yield: 6
Ingredients
  • 2 (3.8-ounce) cans smoked trout*, drained
  • ¼ cup creamy Caesar salad dressing
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped parsley
  • 1⁄8 teaspoon ground black pepper
  • 12 slices very thin wheat bread, frozen
  • 1 cup baby kale leaves
  • 6 slices Campari tomato
  • Garnish: additional baby kale leaves
Instructions
  1. In a small bowl, combine smoked trout, salad dressing, celery, parsley, and pepper, stirring until well blended.
  2. Using a 2-inch square cutter, cut 12 squares from frozen bread, discarding scraps.
  3. Place baby kale leaves on 6 bread squares. Top each with trout salad, a tomato slice, and a bread square.
  4. Garnish with baby kale leaves, if desired.
Notes
*We used Bumble Bee Skinless & Boneless Smoked Trout Fillets in Canola Oil.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-trout-tea-sandwiches/