Smoked Trout–Salad Sandwich
Serves: 4
Smoked Trout Salad
- ½ cup (118 ml) red onion, minced
- 2 Tbs (30 ml) spicy brown mustard
- 2 Tbs (30 ml) finely minced cornichon
- 2 Tbs (30 ml) minced chives
- 1 Tbs (15 ml) finely minced dill
- ¾ cup (177 ml) mayonnaise
- ¾ cup (177 ml) sour cream
- ¼ cup (59 ml) märzen or festbier
- 1 tsp black pepper
- 20 oz (567 g) smoked trout, skin off and finely chopped
- Salt to taste
In a medium bowl, combine the onion, brown mustard, cornichon, chives, dill, mayonnaise, sour cream, beer, and black pepper. Mix well. Add the smoked trout to the base mixture and mix well.
Taste and season with salt as needed.
Sandwich
- Smoked Trout Salad (above)
- 4 kaiser rolls
- 4 leaves romaine lettuce
- 8–12 slices Roma tomato
Slice the Kaiser rolls in half. For each sandwich, lay a piece of romaine lettuce on the bottom half of the bun. Top with 1 cup (237 ml) of the trout salad. Place 2–3 slices of Roma tomato on the salad. Add the top half of the bun and serve.
Beer Tasting Notes: As with saison, drinking märzen with a meal is where the style demonstrates its powers over flashier options. The honeyish malt flavor also adds some depth, perfectly compatible with naturally fatty smoked fish.
Beer Suggestions: Augustiner Oktoberfestbier (Munich), KC Bier Festbier (Kansas City, Missouri).