Smoked Trout Salad Sandwich

• 1 3 oz can smoked trout in canola oil
• 2 scallions, both white and green parts, thinly sliced
• 1/2 teaspoon freshly grated horseradish
• 2 tablespoons plain nonfat Greek yogurt or canola oil/reduced fat mayo
• 2 tablespoons light sour cream
• 1 teaspoon dijon mustard
• juice of 1/2 lemon
• 1/4 teaspoon lemon zest
• 1 tablespoon chopped dill
• 1 tablespoon chopped parsley
• 2 pieces hearty whole-grain bread, such as sourdough, rye or pumpernickel
• 1/2 cucumber, peeled and thinly sliced into rounds
• 1 small tomato, thinly sliced

1. Drain trout to remove excess oil. Transfer trout to a small bowl, mash with a fork to break up fillets. Add rest of ingredients, mix thoroughly. Toast bread and serve sandwiches open-faced style, piled high with tomato and cucumber slices.

trout, scallions, freshly grated horseradish, yogurt, light sour cream, mustard, lemon, lemon zest, dill, parsley, hearty, cucumber, tomato

Taken from food52.com/recipes/32563-smoked-trout-salad-sandwich (may not work)