smoked trout stack (as a first course)
Ingredients
20 square wonton wrappers
2 Tbsp melted butter
3 handfuls fresh arugula
2 Tbsp emulsified dressing, or balsamic vinaigrette
8 oz freshly smoked trout, skinned, flaked and checked for bones
3 scallions, finely chopped (white and light green parts)
1 T lemon juice
Directions
Preheat oven to 350 degrees.
Brush a sturdy sheet pan(s) with melted butter. Top with wonton wrappers in a single layer. Brush with melted butter. Bake for 5 minutes watching carefully that they don’t get too brown. You might need to rotate the pans for even baking. Cool baked wrappers on a paper towel lined flat surface. Note if none of the wrappers burn or break you will have extra. (Can be made ahead of time)
Place one baked wrapper on a salad plate.
Lightly toss arugula with vinaigrette. Top wrapper with ¼ cup arugula. Top with another baked wrapper. Top with 2 Tbsp flaked smoked trout. Sprinkle with ½ tsp of scallions and a squirt of fresh lemon juice.
Serves 8