Raise a Toast

Raise a Toast: Savor this tartine recipe from Postero’s Jason Reasoner
Share this

Since 2014, Postero in Hendersonville has offered folks a seasonally driven, ever-evolving menu, but there are still a few constants owner and head chef Jason Reasoner likes to maintain. Among them are tartines, “which are essentially open-faced sandwiches that make great blank canvases to highlight different flavors,” he says. “You can let the seasons dictate your ingredients, and using different kinds of bread just kicks things up even more.” While Reasoner typically makes an avocado tartine using a citrus salt- and sugar-cured, olive oil poached salmon, here he offers a more accessible smoked trout version you can try at home.

Smoked Trout & Avocado Tartine (Serves 4)

3 ripe avocados
Juice of one lime
1 Tbsp. extra virgin olive oil
Salt & pepper, to taste
5 eggs
1 Tbsp. white vinegar
8 tsp. butter
4 slices rye bread
8 oz. smoked trout (Sunburst Trout Farms recommended)
Mustard vinaigrette
Alfalfa sprouts
Mustard Vinaigrette
2 tsp. whole grain mustard
4 Tbsp. seasoned rice wine vinegar
1 Tbsp. lemon juice
12 Tbsp. extra virgin olive oil
1 small shallot, finely minced
1/8 tsp. wildflower honey
Salt & pepper, to taste

Cut avocados in half and remove pits. Scoop flesh from skins into a bowl. Smash the avocado using a fork or potato masher, leaving a bit of texture. Add the lime juice and olive oil. Blend and add salt and pepper.

Fill a pot big enough to hold five eggs with water. Bring to a rolling boil and add vinegar. Using a slotted spoon, gently lower eggs into boiling water and simmer for nine minutes. Fill a large pot or bowl with ice water. After nine minutes, remove eggs and submerge in the ice bath for three minutes. Remove eggs and peel.

To make vinaigrette, put all ingredients in a container with a tight-fitting lid, like a small Mason jar. Shake vigorously until fully emulsified. Season with salt and pepper.

To assemble tartine, melt two teaspoons of butter in pan per slice of bread. Toast on one side until browned using a cast-iron skillet or sauté pan. Remove and let cool slightly before generously smearing smashed avocado on the toasted side of the bread. Top with two ounces of smoked trout and pieces of poached egg. In a small bowl lightly dress the sprouts with mustard vinaigrette, then pile on top of the tartine. Sparingly drizzle tartine with vinaigrette to taste and serve immediately.

401 N. Main St., Hendersonville
(828) 595-9676