Smoked Trout Tartines with Potato-Dill Sauce Recipe

Name: Smoked Trout Tartines with Potato-Dill Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baking potato, peeled and cut into 1-inch pieces; 1 cup sour cream; 2 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1 garlic clove, minced; 2 tablespoons finely chopped dill, plus more for garnish; 2 tablespoons finely chopped parsley, plus more for garnish; 1 teaspoon finely grated fresh horseradish, plus more for serving; Kosher salt; Freshly ground black pepper; Extra-virgin olive oil, for frying and drizzling; 1 large shallot, halved lengthwise and thinly sliced crosswise; 8 slices of dark rye bread; 6 ounces skinless smoked trout fillet, flaked (or smoked salmon, cut into 2-inch strips)

Servings: persons

1 large baking potato, peeled and cut into 1-inch pieces
1 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove, minced
2 tablespoons finely chopped dill, plus more for garnish
2 tablespoons finely chopped parsley, plus more for garnish
1 teaspoon finely grated fresh horseradish, plus more for serving
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for frying and drizzling
1 large shallot, halved lengthwise and thinly sliced crosswise
8 slices of dark rye bread
6 ounces skinless smoked trout fillet, flaked (or smoked salmon, cut into 2-inch strips)

1
In a small saucepan, cover the potato with water and bring to a boil.
2
Simmer over moderate heat until tender, about 10 minutes.
3
Drain and pass the potato through a ricer into a bowl; let cool completely.
4
Measure out 1 cup of the mashed potato; reserve the rest for another use.
5
In a medium bowl, whisk the sour cream with the mayonnaise, lemon juice, garlic and the 1 cup of mashed potato.
6
Whisk in the 2 tablespoons each of dill and parsley and the 1 teaspoon of horseradish; season the potato-dill sauce with salt and pepper.
7
In a small skillet, heat 1/4 inch of olive oil until shimmering.
8
Add the shallot and fry, stirring, until golden and crisp, 1 to 2 minutes.
9
Using a slotted spoon, transfer the shallot to paper towels to drain; season with salt.
10
Spread the sauce on the bread slices, arrange the smoked fish on top and garnish with the crispy shallot, grated horseradish and chopped dill and parsley.
11
Drizzle with olive oil and serve.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large baking potato, peeled and cut into 1-inch pieces, 1 cup sour cream, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, and more.

Yes, Smoked Trout Tartines with Potato-Dill Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoked Trout Tartines with Potato-Dill Sauce

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