Add an extra layer of smoky, sophisticated goodness to your BLT with this recipe from Chelsea Streifeneder.
Ingredients:
8-ounce smoked trout filet, skin discarded, and bones removed
8 pieces of bread, toasted
8 slices heirloom tomatoes
8-10 slices bacon cooked and crisped
8-10 pieces leafy lettuce
1 cup of your favorite mayonnaise
Salt and pepper
Heat oven to 400 degrees.
Place bacon into a baking dish and cook for 30 minutes or until crisped, the let cool.
While bacon is cooling slice tomatoes and wash and dry lettuce.
Toast bread and put 1 tablespoon or more of mayonnaise on each slice of bread.
Top one slice of bread with two pieces of tomatoes, 2-3 slices of bacon, 2-3 pieces of lettuce, 2 ounces of smoked trout and some salt and pepper.
Slice in half and serve right away.
