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Hot Smoked Trout ‘Lox Bagel’ Sandwich
This Hot Smoked Trout ‘Lox Bagel’ Sandwich features layers of rich, smoky trout and zesty spreads, all nestled in a fresh sourdough loaf. Perfect for picnics, this refined take on the traditional lox bagel is bursting with seasonal flavors and vibrant ingredients.
Ingredients
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2-pack smoked trout filets
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1 large sourdough loaf or baguette
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1 cup soft, creamy cheese like bovre or chevre, can also substitute cream cheese
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1 bunch garlic scapes or chives, finely chopped
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1 bunch basil, chopped
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1 Juice of one lemon
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1 medium tomato, thinly sliced
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1 small cucumber, thinly sliced
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½ red onion, thinly sliced
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1 large handful rainbow lettuce or spring mix
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1 bunch dill
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¼ cup extra virgin olive oil
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Salt & pepper, to taste
Directions
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1.Slice the sourdough in half lengthwise and remove some of the bread from the inside to pack the sandwich with toppings. Save the scooped out bread for later use such as homemade croutons or breadcrumbs.
Add the garlic scapes (or chives) and soft cheese to a bowl and mix to combine. Spread into an even layer on the bottom and top half of the sandwich.
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2.Top each trout filet across the sandwich to create an even layer and top with a few sprigs of fresh dill.
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3.
Add the basil to a mortar & pestle. Mash the basil while adding half the olive oil (2 tablespoons), the lemon juice, and salt to taste. Spread into an even layer on the top half of the sandwich.
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4.Add the thinly sliced cucumber, tomato, and red onion, then finish with freshly cracked pepper, salt, and the remaining olive oil and lemon juice. Top with the greens and dill.
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5.Slice the sandwich and serve. Enjoy with a picturesque landscape view!
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