Ingredients
- 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
Steps
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.