SMORGASTARTA

By BobD

Ingredients

• 2/3 2/3 2/3 cup reduced-fat sour cream
• 1 1 1 teaspoon finely grated lemon zest
• 2 2 2 teaspoons lemon juice
• 6 6 6 large hard-boiled eggs (see Kitchen Tip), finely chopped
• 1/4 1/4 1/4 cup chopped fresh dill
• 1 1 1 tablespoon finely chopped red onion
• 2 2 2 teaspoons finely chopped rinsed capers (optional)
• 4 4 4 ounces smoked trout, skin removed, shredded
• 1/3 1/3 1/3 cup finely chopped celery
• 2 2 2 teaspoons finely chopped parsley
• 1/2 1/2 1/2 teaspoon caraway seeds (optional)
• Pinch Pinch of freshly ground pepper
• 12 12 12 thin slices whole-wheat bread or rye bread, lightly toasted

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

To hard-boil eggs:

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.

Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.