Open Faced Trout Sandwiches With Mustard Potatoes Recipes

OPEN-FACED TROUT SANDWICHES WITH MUSTARD POTATOES

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes.
• Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
• In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.

OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE

Steps:

• Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
• Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
• Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.

SCANDINAVIAN SHRIMP-AND-CUCUMBER SANDWICH

Steps:

• Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
• Soak onion in cold water 10 minutes; drain.
• Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
• Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.

TROUT WITH ALMOND-PARSLEY BUTTER

Steps:

• Cook oil and garlic in a large pot over medium heat until garlic begins to sizzle, about 1 minute. Add spinach, season with salt, cover, and cook, stirring once, until just wilted, about 2 minutes. Drain excess liquid and set aside. Meanwhile, in a small bowl, combine 3 tablespoons butter, almonds, lemon zest, and parsley. Season with salt and pepper and set aside.
• Set broiler to high, with a rack in top position. Melt remaining 1 tablespoon butter and brush onto flesh sides of fish. Season with salt and pepper. Lightly dust buttered sides of fish with flour, tapping off excess.
• Brush a rimmed baking sheet with oil; arrange fish flesh-side up and broil until just cooked through, about 5 minutes. Using two spatulas, transfer to plates. Dollop with almond butter and serve with spinach and lemon wedges.