- 1 lemon
- 4 whole-grain bread slices, toasted, cooled
- Unsalted butter, room temperature
- 8 ounces smoked trout or smoked whitefish chubs, skin and bones removed
- 16 arugula leaves (about 2 bunches)
- Cut half of lemon into 8 thin slices; leave second half unsliced. Spread toasted bread slices with butter. Cut each slice in half crosswise. Break trout into bite-size pieces. Arrange trout atop toasts, dividing equally and pressing to adhere. Squeeze juice from lemon half over trout. Season trout with pepper. Place 2 arugula leaves atop each toast. Garnish each with 1 lemon slice and serve.