Smoked Trout and Arugula Toasts

• 1 lemon
• 4 whole-grain bread slices, toasted, cooled
• Unsalted butter, room temperature
• 8 ounces smoked trout or smoked whitefish chubs, skin and bones removed
• 16 arugula leaves (about 2 bunches)

1. Cut half of lemon into 8 thin slices; leave second half unsliced.
2. Spread toasted bread slices with butter.
3. Cut each slice in half crosswise.
4. Break trout into bite-size pieces.
5. Arrange trout atop toasts, dividing equally and pressing to adhere.
6. Squeeze juice from lemon half over trout.
7. Season trout with pepper.
8. Place 2 arugula leaves atop each toast.
9. Garnish each with 1 lemon slice and serve.

lemon, bread, butter, trout, arugula

Taken from www.epicurious.com/recipes/food/views/smoked-trout-and-arugula-toasts-1019 (may not work)