Ingredients

• 2/3 cup reduced-fat sour cream
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• 6 large hard-boiled eggs, (see Kitchen Tip), finely chopped
• 1/4 cup chopped fresh dill
• 1 tablespoon finely chopped red onion
• 2 teaspoons finely chopped rinsed capers, (optional)
• 4 ounces smoked trout, skin removed, shredded
• 1/3 cup finely chopped celery
• 2 teaspoons finely chopped parsley
• 1/2 teaspoon caraway seeds, (optional)
• Pinch of freshly ground pepper
• 12 thin slice whole-wheat bread, or rye bread, lightly toasted

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Cooking Directions

Step 1

Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.

Step 2

Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.

Step 3

To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.