Monday: Open-faced trout sandwiches with mustard potatoes
Makes 4 servings
1 1/2 pounds small red potatoes
Salt and pepper
3 tablespoons olive oil, divided
4 slices crusty bread
1/2 English cucumber, thinly sliced
5 tablespoons 2-percent plain Greek yogurt
2 tablespoons chopped fresh dill
1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons)
1/2 pound smoked trout, flaked
1 small head romaine lettuce, leaves separated
2 tablespoons whole-grain mustard
1. In a medium pot, bring potatoes to a boil in salted water over high heat; reduce to a simmer and cook until tender when pierced with a knife, about 10 minutes. When cool enough to handle, halve potatoes.
2. Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad.
3. In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches.
Nutritional information per serving: 549 calories, 16 grams fat (3 grams saturated fat), 74 grams carbohydrates, 31 grams protein, 9 grams fiber, 26 percent of calories from fat.