Smoked Trout and Bresaola Tartine
A smoked trout and bresaola tartine starts along the lines of a traditional smoked trout sandwich: you’ve got your carbs (sourdough toast), creaminess (crème fraiche), smoked fish, and the salty finish of pickled red onions. Then we, of course, had to see what Bresaola would do to this beauty, and whaddya know, the combo knocked our socks off! We like to be unpredictable like that. Just like that, a new classic is born.
Directions
For the pickled red onions
Bring the water, vinegar, salt, mustard seeds, crushed red pepper, black pepper, parsley, thyme and bay leaf to a boil in a small saucepan. Once it boils, turn off the heat, add the onions and let sit. (This will make more than you need for these sandwiches, but trust us, you’ll want to be putting these puckery slivers on everything.) Once cool, they are ready to use.
For the tartine
Spread 2 tablespoons of crème fraiche on a slice of bread. Layer 3 bresaola slices on top then 1 ounce of smoked fish. Scatter a few parsley and celery leaves over the top and garnish with pickled red onions. Repeat for remaining tartines.
