Smoked Trout, Beet, & Radish Wasa Tartines

Two main things inspired my tweaks: I didn't have matzo and I don't like horseradish. So I used sourdough wasa crackers and subbed in Dijon mustard and... omg. So good.


  • ½ cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 sourdough (or any) Wasa crackers
  • 1 (8-ounce) package smoked trout, skin and bones discarded, flesh flaked
  • 4 small steamed beets (from one 6- to 8-ounce package), thinly sliced
  • 4 radishes, thinly sliced


Step 1

In a small bowl, whisk together the yogurt, lemon juice, and Dijon mustard. Season with salt and pepper.

Step 2

Spread yogurt mixture on the crackers and arrange the trout, beets, and radishes on top. Sprinkle with flaky French sea salt (Maldon).

Cook Notes

Variation: Instead of smoked trout, use a can of tuna or sardines in olive oil. Just drain off the oil and break the fish into chunks.