Smoked trout, bacon and tomato sandwich with crème fraiche-pepper jelly topping
Sandwiches
Our farmers market sells a wonderful local smoked trout. I bought a brown sugar smoked fillet yesterday as well as some big, beautiful heirloom tomatoes. I had created the crème fraiche/pepper jelly combo earlier to use in my salmon cake recipe. I made that again, added some greens, and liked the result. Adding crispy bacon gave the sandwich a good crunch. It is also good without bacon if you prefer. I have also tried cutting the tomato into chunks and mixing with the crème fraiche, and adding a dab of harissa for an extra kick (see second photo). That is great too. Or, you can substitute harissa for the pepper jelly but add it more sparingly to the crème fraiche. Note; if you don’t have a good local smoked trout, a smoke salmon fillet or lox will also work nicely.
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