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This open-faced sandwich provides a twist on your usual lunch by using smoked trout. Adding fresh lemon juice helps balance out all the heavier flavors. This recipe is part of our lunch for a week series;check out the rest for the remaining days here.
Ingredients
Makes 1 Servings
Step 1
Whisk shallot, crème fraîche, and lemon juice in a small bowl; season with salt and pepper. Gently fold in trout.
Step 2
Squeeze lemon wedges over avocado slices and arrange on bread. Top with watercress, trout salad, and chiles.
Step 3
Do Ahead:Trout salad can be made 8 hours ahead. Cover and chill.