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Ingredients
- 4 SERVINGS
- 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)
Preparation
Step 1
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.