Relaxed Cooking with Curtis Stone

We have some great new cookbooks in the store - try this scrumptious, if not a bit more sophisticated ,version of a grill cheese sandwich from Relaxed Cooking with Curtis Stone. I mean who doesn't love a gooey and delicious cheese sandwich!

Smoked Trout Melt with Cucumber on Pumpernickel

10 ouncces smoked trout, skin and bones removed

1/2 cup creme fraiche

1 cornichon, finely chopped

1 1/2 tablespoons chopped fresh dill

1 1/2 tablespoons fresh lemon juice

salt and fresh ground black pepper

4 slices pumpernickel (or rye) bread

1/4 cucumber, thinkly sliced

4 slices Emmentaler cheese

Preheat the broiler. Flake trout into large chunks and toss them in a medium bowl with the creme fraiche, cornichon, 1 Tbsp of the dill, and the lemon juice. Season with salt and pepper to taste.

Arrange the pumpernickel bread slices in a single layer on a baking sheet and broil for about 1 minute on each side. Arrange the cucumber slices on the pieces of toast, and spoon the trout mixture over the cucumber. Return sandwiches to broiler for about 2 minutes, or until the trout is warm. Top with the cheese and broil again for 3 minutes, or until the cheese has melted and is lightly golden. Sprinkle with remaining dill and serve.