Name: Sandwich with Grilled Trout
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g grilled trout or other fish, ready cooked; 2 slices bread, preferably sourdough; 2 tbsp butter; 0.5 head head lettuce; 0.5 pcs cucumber; 2 pcs radish; 1 pcs spring onion; 1 dl light sour cream; 0.5 dl milk; 1 tsp sugar; 2 tbsp lemon juice; 2 sprig fresh dill

UntrainedChef

Tips from the kitchen

Run your fingers through the fish slowly before you trust it. Grilled trout hides little pin bones, and one stray bone in a sandwich ruins the bite.
Pull the cucumber strips with a cheese slicer right onto a paper towel and pat them dry. Wet strips make the bread soggy in seconds.
Don't drown the sandwich. The dressing is thin, so pour it over at the table just before eating, otherwise the bread goes limp while you're still slicing radishes.
Whisk the sour cream and milk first, then add the lemon juice. Add the lemon too early and it can make the dressing taste sharper than you want before the sugar balances it out.
If you're frying the bread instead of toasting it, keep the pan at medium and watch the butter. It goes from golden to burnt fast.

Ways to vary it

Smoked mackerel or hot-smoked salmon work in place of the trout if that's what you've got in the fridge.
Swap the dill for chopped chives or a bit of parsley in the dressing for a different herb note.
A few capers or a thin layer of horseradish under the fish is a nice addition if you like a sharper edge.

Storage & leftovers

Best eaten right away, since the toasted bread won't survive sitting under the dressing. If you've got leftover fish and dressing separately, keep them covered in the fridge for up to two days and build the sandwich fresh. Don't freeze it, and there's nothing here that needs reheating.