Smoked-Trout Tartine

• 1/4 cup mayonnaise
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons chopped fresh Italian parsley
• 1 tablespoon minced red onion
• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 12 ounces smoked trout fillets, skinned and flaked
• 2 6-inch French rolls, cut in half lengthwise and toasted
• 4 tablespoons butter, softened
• 1 1/2 cups watercress
• 2 small plum tomatoes, thinly sliced

1. Combine mayonnaise and next 6 ingredients in a medium bowl. Add trout; toss gently to combine. Spread each half of the rolls with 1 tablespoon butter. Arrange the watercress and tomatoes evenly on each roll half. Top with trout salad, and serve immediately.
2. Wine note: "Wow! White Burgundy's lemon flavors strike amazingly together with the red onion, capers, and smoked trout. I select Oliver Leflaive Les Setilles White Burgundy 2003 $16. This is 100 percent Chardonnay. Surprise--there is no oak. The wine is fermented in stainless steel barrels. Look for a taste of Granny Smith apples." --Rosalind Johnson, Divas Uncorked, Massachusetts

mayonnaise, capers, fresh italian parsley, red onion, lemon rind, lemon juice, freshly ground black pepper, trout, rolls, butter, watercress, tomatoes

Taken from www.myrecipes.com/recipe/smoked-trout-tartine (may not work)