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Ingredients
- 1 lemon
- 4 whole-grain bread slices, toasted, cooled
- Unsalted butter, room temperature
- 8 ounces smoked trout or smoked whitefish chubs, skin and bones removed
- 16 arugula leaves (about 2 bunches)
Method
- Cut half of lemon into 8 thin slices; leave second half unsliced.
- Spread toasted bread slices with butter.
- Cut each slice in half crosswise.
- Break trout into bite-size pieces.
- Arrange trout atop toasts, dividing equally and pressing to adhere.
- Squeeze juice from lemon half over trout.
- Season trout with pepper.
- Place 2 arugula leaves atop each toast.
- Garnish each with 1 lemon slice and serve.
