Smoked trout is dressed up for the occasion in a sumptuous salad (with the aid of chives, fresh dill, and lemon zest) that is encased by tasty pumpernickel bread to create a pleasing cucumber tea sandwich that is anything but ordinary. Pictured with our Leek & Goat Cheese Pastries and Mixed Vegetable Latkes with Labneh.
Smoked Trout Tea Sandwiches
Serves: 12
Ingredients
- 1 (8-ounce) package smoked trout, skinned and deboned
- 2 tablespoons mayonnaise
- 1⁄4 cup sour cream
- 1 tablespoon minced shallot
- 2 teaspoons thinly sliced fresh chives
- 2 teaspoons fresh dill, chopped
- 1 teaspoon fresh lemon zest
- 1⁄4 teaspoon ground black pepper
- 24 thin slices English cucumber, divided
- 1 (16-ounce) sliced loaf Jewish dark pumpernickel bread, frozen
Instructions
- In a medium bowl, shred trout into small flakes. Stir in mayonnaise, sour cream, shallot, chives, dill, lemon zest, and pepper until well combined.
- Using a 1 3⁄4-inch square cutter, cut 24 squares from frozen bread, discarding scraps.
- Place a cucumber slice on each of 12 bread squares. Place 1 tablespoon trout salad on top of each cucumber slice. Top each with a remaining cucumber slice, and cover with a remaining bread square, pressing down slightly to spread trout salad. Serve immediately, or cover with damp paper towels, place in a covered container, refrigerate, and serve within 2 hours.
