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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup mayonnaise |
2 tablespoons capers, rinsed and drained |
2 tablespoons chopped fresh italian parsley |
1 tablespoon minced red onion |
2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
12 ounces smoked trout fillets, skinned and flaked |
2 6-inch french rolls, cut in half lengthwise and toasted |
4 tablespoons butter, softened |
1 1/2 cups watercress |
2 small plum tomatoes, thinly sliced |
Directions:
1. Combine mayonnaise and next 6 ingredients in a medium bowl. Add trout; toss gently to combine. Spread each half of the rolls with 1 tablespoon butter. Arrange the watercress and tomatoes evenly on each roll half. Top with trout salad, and serve immediately.
2. Wine note: Wow! White Burgundy's lemon flavors strike amazingly together with the red onion, capers, and smoked trout. I select Oliver Leflaive Les Setilles White Burgundy 2003 [$16]. This is 100 percent Chardonnay. Surprise-there is no oak. The wine is fermented in stainless steel barrels. Look for a taste of Granny Smith apples. -Rosalind Johnson, Divas Uncorked, Massachusetts
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