Move Over Tuna Salad! There's a New Fish in Town!
It's time to switch up your tuna salad sandwich! By using smoked trout instead of tuna, crème fraîche instead of the ubiquitous mayo, adding horseradish to give it a touch of spicy heat, then piling on buttered, toasted baguette, you've transformed an ordinary sandwich into something beyond delicious! The freshness and acidity of the quick dill pickles helps cut through the richness of the salad, so please for the love of everything good in this world, make the pickles! Once you take a bite, you'll never go back to ordinary tuna salad again!
Recipe courtesy of our friends at Real Simple
Ingredients:
2 Persian cucumbers, thinly sliced
¼ cup white wine vinegar
¼ cup chopped fresh dill
½ teaspoon granulated sugar
¾ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
1 pound smoked trout, flaked
½ cup crème fraîche
1 tablespoon prepared horseradish
1-2 tablespoons fresh lemon juice (from 1 lemon)
Unsalted butter, softened (optional)
Sliced bread, toasted, for serving
Place cucumbers, vinegar, dill, sugar, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl; toss to combine.
Stir together trout, crème fraîche, horseradish, 1 tablespoon lemon juice, and remaining ¼ teaspoon each salt
Spread butter, if using, on warm toasts and top with white fish salad and cucumbers, drizzling with a little pickling liquid.
