Smoked Trout Salad, Cucumber and Roasted Pepper Sandwich

For this sandwich I use canned smoked trout — it’s packed in oil and not dry, so it lends itself to a mixture like tuna salad. I flake it in my mini-processor, then mix it up with a little yogurt and mayonnaise.

Ingredients

• One 3 9/10-ounce can smoked trout in canola oil
• 1 tablespoon plain yogurt
• 1 tablespoon mayonnaise
• 2 tablespoons finely diced celery
• 1 teaspoon minced fresh dill
• 2 small (3 1/2-inch) whole-wheat English muffins
• About 1 1/2 ounces roasted red pepper
• Sliced cucumber
• A few drops lemon juice

Two sandwiches

Preparation

1. Drain the trout. Place the fillets in a bowl or in the bowl of a mini-food processor, and flake them. Mix in the yogurt and 1 teaspoon of the mayonnaise. It should have the consistency of tuna salad. Stir in the chopped celery and dill.
2. Lightly toast the English muffins. Spread a little mayonnaise on both halves. Spread half the trout mixture over the muffin bottoms. Top with cucumber slices, and douse with a little lemon juice. Layer half the roasted pepper over the cucumber slices. Place the other halves of the English muffins on top, press down, slice in half if desired and serve. Alternately, you may wrap the sandwiches in plastic, refrigerate and serve later.

• Advance preparation: These sandwiches will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.