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Smoked Trout and Cucumber Sandwich in a Bun

The creamy, dill-laced yogurt sauce perfectly sets off the smoky trout in this sandwich.
Yield: 2
Cook Time: 10 minutes
Ingredients
  • 1/4 cup thickened yogurt or low-fat (2 percent) Greek-style yogurt
  • 1 tablespoon finely chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • Salt and freshly ground pepper to taste
  • 1 whole wheat or whole wheat sesame hamburger bun
  • 1/4 cup thinly sliced cucumber, preferably a seedless variety like Persian cucumber
  • 2 ounces smoked trout (the contents of one 3.7-ounce can); smoked salmon may be substituted if smoked trout is unavailable
Directions
Mix together the yogurt, dill, lemon juice and salt and pepper to taste. Spread half the mixture over the bottom half of the hamburger bun. Top with half the cucumbers, slightly overlapping the slices. Top the cucumbers with the smoked trout, and sprinkle the trout with some pepper. Layer the remaining cucumbers over the trout. Spread the top bun with the remaining yogurt dill mixture and place it over the cucumbers. Press down and wrap the sandwich tightly in plastic wrap. If possible, allow to sit for 10 to 15 minutes, or for several hours in the refrigerator, before eating.

ADVANCE PREPARATION

This will keep for a day in the refrigerator.
Serve With:

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