Smoked trout sandwich with figgy salad

Indulge in a delectable smoked trout sandwich paired with a refreshing figgy salad bursting with flavors to tantalize your taste buds.

Ingredients:

• 2 tablespoons mayo
• 2 tablespoons sour cream (full fat preferred, but non fat works)
• 3 teaspoons fresh horseradish, finely grated
• 1 smoked trout fillet
• 1 tablespoon fig jam
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon
• 2 tablespoons evoo
• 2 handfuls mixed greens
• 1 green onion, thinly sliced, pale green part only
• toasted pecans, ground (optional)
• 4 slices, good quality bread

Instructions:

1. Combine mayonnaise, sour cream, and horseradish in a blender. Allow the mixture to sit for a while to let the flavors combine. Grate the horseradish using a microplane and adjust the amount based on your preference. Any remaining horseradish root can be frozen for future use.
2. In a bowl, mix together jam, lemon juice, Dijon mustard, salt, and pepper. Slowly stir in olive oil until well blended. Just before assembling the sandwich, toss the greens and green onions. If desired, add pecans. While pairing well with trout and figs, the pecans are optional. Consider using ground, toasted pecans if available.
3. Start by toasting the bread. Spread the horseradish mixture onto two slices of bread. Layer trout (being wary of bones) and a generous portion of salad on top, then add the remaining slices of toast. Enjoy your sandwich!

Summary:

• Calories: 1516 kcal
• Fat: 87 g
• Protein: 104 g
• Carbs: 74 g
• Potassium: 2029 mg
• Magnesium: 174 mg