An open face sandwich that is bright and citrusy— balanced with a smoky, salty savory finish.
1 baguette, cut into 4 pieces, sliced lengthwise
salt and pepper, to taste
mixed greens like pea shoots, arugula, watercress
1 lemon, just the juice
1 small red onion
1 cup cornichon juice
6 cornichons, cut lengthwise
12 oz smoked trout
1 cup fresh ricotta
1 avocado, thinly sliced
1 Meyer lemon, thinly sliced
- Drizzle the baguette halves with a little olive oil and some salt. Put on a tray.
- Mix the greens, 2 tablespoons olive oil, 1⁄2 of the lemon juice, some salt, pepper, and sumac in a bowl and add to the baguettes.
- Mix red onions, cornichon juice, and the rest of the lemon juice. Let it sit for a little while and place on top of the greens.
- Top with cornichons, trout, ricotta, avocado, and lemon.
Made it? Tell us about it–