Ingredients Jump to Instructions ↓

  1. 2/3 cup reduced-fat sour cream

  2. 1 teaspoon finely grated lemon zest

  3. 2 teaspoons lemon juice

  4. 6 large hard-boiled eggs, (see Kitchen Tip), finely chopped

  5. 1/4 cup chopped fresh dill

  6. 1 tablespoon finely chopped red onion

  7. 2 teaspoons finely chopped rinsed capers,

  8. 4 ounces smoked trout, skin removed, shredded

  9. 1/3 cup finely chopped celery

  10. 2 teaspoons finely chopped parsley

  11. 1/2 teaspoon caraway seeds,

  12. Pinch of freshly ground pepper

  13. 12 thin slices whole-wheat bread, or rye bread, lightly toasted

Instructions Jump to Ingredients ↑

  1. Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.

  2. Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

  3. To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.


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