Smoked Trout Sandwich With Figgy Salad

• 2 tablespoons mayo
• 2 tablespoons sour cream (full fat preferred, but non fat works)
• 3 teaspoons fresh horseradish, finely grated
• 1 smoked trout fillet
• 1 tablespoon fig jam
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon
• 2 tablespoons evoo
• 2 handfuls mixed greens
• 1 green onion, thinly sliced, pale green part only
• toasted pecans, ground (optional)
• 4 slices, good quality bread

1. Blend mayo, sour cream and horseradish. It is best if you let it sit a bit first for the flavors to meld. I used a microplane on the horseradish and ended up using almost all of the 3t, but you can adjust for your taste. I keep the rest of the root frozen for future gratings.
2. Mix jam, lemon juice, dijon with a pinch of salt and some black pepper. Stir as you add the olive oil to blend. Toss greens and green onion just before assembling sandwich. You can add the pecans if you wish. I love the pairing with the trout and figs but it is not a necessary addition. Just a good one if you happen to have a bowl of ground, toasted pecans lying around.
3. Toast the bread. Slather the horseradish mix on two slices. Top with the trout (watch out for bones- they don't hurt you but are not always that pleasant to eat) and a mound of salad, then the other slices of toast. Eat!

mayo, sour cream, fresh horseradish, trout, lemon juice, evoo, green onion, pecans, bread

Taken from food52.com/recipes/18451-smoked-trout-sandwich-with-figgy-salad (may not work)