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Smoked Trout, Egg, and Horseradish Tartines

Scott Phillips

Servings: 4

Tartine is a fancy way of saying open-face sandwich, but the word implies that the filling is somewhat elevated. Here, egg salad is gilded with smoked fish and a fresh, crisp garnish.


  • 1/3 cup mayonnaise
  • 2 Tbs. sour cream
  • 2 to 3 Tbs. prepared horseradish
  • 8 oz. smoked trout, crumbled
  • 4 hard-boiled eggs, chopped
  • 2 Tbs. minced Peppadew peppers
  • Kosher salt and freshly ground black pepper
  • 8 slices rye or multigrain bread, toasted
  • 6 to 8 small radishes, quartered lengthwise and thinly sliced
  • 2 Tbs. minced fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 490
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 10
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 280
  • Sodium (mg): 1310
  • Carbohydrates (g): 34
  • Fiber (g): 4
  • Protein (g): 28


  • Whisk the mayonnaise, sour cream, and 2 Tbs. horseradish in a medium bowl. Gently fold in the trout, eggs, and peppers. Season to taste with salt, pepper, and additional horseradish. Divide among the toast, top with the radish slices and parsley, and serve.


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