Trout and Fig Sandwich with Figgy Salad

A delightful combination of smoked trout and figs on toasted bread, topped with a flavorful salad.

Ingredients

2	tablespoons mayonnaise
2	tablespoons sour cream (full fat preferred, but non-fat works)
3	teaspoons fresh horseradish, finely grated
1	smoked trout fillet
1	tablespoon fig jam
1	tablespoon lemon juice
½	teaspoon Dijon mustard
2	tablespoons extra virgin olive oil
2	mixed greens
1	green onion, thinly sliced, pale green part only
	toasted pecans, ground (optional)
4	good quality bread

Instructions

• 1. In a bowl, combine mayonnaise, sour cream, and freshly grated horseradish. Allow the mixture to sit for a while to let the flavors meld. Adjust the amount of horseradish based on your preference. Use a microplane for grating the horseradish. Any extra can be frozen for future use.
  2. Prepare the salad dressing by mixing fig jam, lemon juice, Dijon mustard, salt, and black pepper. Slowly add olive oil while continuously stirring to emulsify. Toss the mixed greens and green onions just before assembling the sandwich. Optionally, include ground toasted pecans for added crunch and flavor.
  3. Toast the bread slices. Spread the horseradish mixture generously on two slices. Place the smoked trout fillet on top, being cautious of any bones. Add a generous portion of the prepared salad on the trout, and cover with the remaining toast slices. Enjoy this delicious sandwich!

Jul 19, 2024