Smoked Trout, Bacon And Tomato Sandwich With Crème Fraiche-Pepper Jelly Topping

• 4 ounces fillet of smoked trout , skin removed
• 2 whole wheat hamburger buns or 4 slices of bread, or 2 English muffins
• 1 tablespoon Butter for spreading on the bun or bread
• 2 tablespoons creme fraiche
• 2 tablespoons green pepper jelly or jam
• 1/2 cup baby spinach
• 2-4 slices ripe heirloom tomato
• 2 slices of crispy bacon that have been fried and cut in half

1. Butter one side of the buns or bread and grill quickly until crisp and brown on one side. Flip and quickly toast the other side.
2. Layer two pieces of bun or bread with half the baby spinach and 1-2 slices of tomato.rnOn the other pieces, lay 2 halves of bacon, then 1/2 the smoked trout.
3. Top with the creme fraiche mixture.
4. Bite, crunch, savor!

trout, whole wheat hamburger buns, butter, crueme fraiche, green pepper, baby spinach, tomato, bacon

Taken from food52.com/recipes/5891-smoked-trout-bacon-and-tomato-sandwich-with-creme-fraiche-pepper-jelly-topping (may not work)