Lemony Smoked Trout Tartine

Rick Martinez

Makes 1 Servings

Ingredients

¼ small shallot, finely chopped

3 tablespoons crème fraîche

2 teaspoons fresh lemon juice

Kosher salt, freshly ground pepper

1 cup flaked smoked trout (about 4 ounces)

Lemon wedges, sliced avocado, 1 slice multigrain bread, watercress, and sliced Fresno chiles (for serving)

Whisk shallot, crème fraîche, and lemon juice in a small bowl; season with salt and pepper. Gently fold in trout.

Squeeze lemon wedges over avocado slices and arrange on bread. Top with watercress, trout salad, and chiles.

Do Ahead: Trout salad can be made 8 hours ahead. Cover and chill.