Smoked Trout Open-Face Sandwich

Change up smoked salmon with smoked trout. It has a flaky texture that makes a great topping for open‑face sandwiches.


  • 1/3 cup (75 mL) plain whipped cream cheese
  • 1 tbsp (15 mL) finely chopped shallot
  • 1 tbsp (15 mL) lemon juice
  • Pinch each salt and pepper
  • 4 slices Bon Matin Rustic Grains with Quinoa, toasted
  • 2 radishes, thinly sliced
  • 6 oz (170 g) smoked trout, flaked
  • 2 tsp (10 mL) chopped fresh dill


  1. Stir together cream cheese, shallot, lemon juice, salt and pepper. Spread evenly over toasted bread.
  2. Top with radish slices, smoked trout and chopped dill.

Tip: Alternatively, garnish with dill sprig instead of chopped dill.