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TPOTW
SMOKED TROUT and ARUGULA TOASTS
4 Servings
Martini fans will find that this simple and elegant appetizer goes perfectly with their favorite cocktail.
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)
Cut half of lemon into 8 thin slices; leave second half unsliced. Spread toasted bread slices with butter. Cut each slice in half crosswise. Break trout into bite-size pieces. Arrange trout atop toasts, dividing equally and pressing to adhere. Squeeze juice from lemon half over trout. Season trout with pepper. Place 2 arugula leaves atop each toast. Garnish each with 1 lemon slice and serve.