For the salsa verde:

1 ½ pounds tomatillos (about 12-15 medium)

5 garlic cloves, skin on

Kosher salt, to taste

½ medium white onion, coarsely chopped

½ cup fresh cilantro

1 lime, zested and juiced

2 jalapeno peppers, stemmed, seeded (for less heat) and coarsely chopped

Freshly ground black pepper, to taste

To assemble:

1 tin Fishwife Smoked Trout

¼ cup Little Sesame Preserved Lemon Hummus

2 slices sourdough

Olive oil, for frying

Fresh cilantro, for garnish

Lemon zest, for garnish

Preheat the broiler. Set an oven rack in the upper third of the oven.

Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Add garlic cloves and season with salt. Place under a broiler until skins are lightly blackened, 5-8 minutes, depending on the strength of your broiler. Let cool slightly. Once cool enough to handle, peel garlic cloves and discard skin.

Place the cooked tomatillos, garlic cloves, lime zest, lime juice, onions, cilantro, and peppers in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season with salt and black pepper to taste. Transfer to a bowl and let cool in the fridge.

Meanwhile, fry the toast. In a large skillet over medium high heat, add enough oil to coat the bottom of the pan. Once oil is barely smoking, add sourdough and cook until golden brown, about 2-3 minutes per side.

Transfer fried bread to plates. Top with hummus, salsa verde (you will have leftover), smoked trout, fresh cilantro, lemon zest, and olive oil. Serve immediately. Leftover salsa verde will keep in an airtight container in the fridge for 5 days.