Open-Faced Sandwich With Dilly Trout Pate, Radish + Warm Hard-Boiled Egg

1. 1

   Place eggs in a medium saucepan and cover with hot water. Bring water just to a boil over medium heat; set aside and let stand 10 minutes. Run under cold water until eggs are just cool enough to handle. Peel warm eggs and slice.

2. 2

   While eggs cook, finely chop trout and dill together. Transfer trout mixture to a small bowl with creme fraiche and mustard. Season to taste with salt and pepper.

3. 3

   Spread toast with trout. Top with radishes, egg and dill fronds. Serve with salad.

* Per serving · 4 servings · Values may vary.

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