Smoked Trout with Pickled Beets for Two

By lorik

Ingredients

• From Food Network

Preparation

Step 1

Pulse 4 ounces smoked trout with 2 Tbsp softened butter and 1 Tbsp lemon juice in a food processor. Add 1 chopped scallion and 1 Tbsp chopped parsley, season with salt and pepper and pulse. Spread dijonnaise on 4 slices of pumpernickel bread. Sandwhich the trout mixture, pickled beets and sliced cucumbers between the bread slices.