This recipe is less "burn your mouth" spicy and more herb-based spicy. The spice is in the mustard potatoes, which use whole grain mustard to give a little kick to this traditional carb. Check out the recipe from Martha Stewart's site below. "INGREDIENTS 1 1/2 pounds small red potatoes Salt and pepper 3 tablespoons olive oil, divided 4 slices crusty bread 1/2 English cucumber, halved and thinly sliced 5 tablespoons 2 percent plain Greek yogurt 2 tablespoons chopped fresh dill 1/2 teaspoon lemon zest plus 3 tablespoons juice (from 2 lemons) 1/2 pound smoked trout, flaked 1 small head romaine lettuce, leaves separated 2 tablespoons whole-grain mustard COOK'S NOTE Toast Talk Don’t want to heat up your oven? Simply crisp the bread in the toaster oven. DIRECTIONS STEP 1 In a medium pot, bring potatoes to a boil in salted water over high; reduce to a simmer and cook until tender when pierced with a knife, 10 minutes. When cool enough to handle, halve potatoes. STEP 2 Meanwhile, heat broiler. Brush 1 tablespoon oil on one side of each bread slice. Broil, oil side up, until crisp and lightly browned. Combine cucumber, yogurt, dill, and lemon juice; season with salt and pepper. Gently stir in trout. Top each bread slice with a few lettuce leaves and trout salad. STEP 3 In a large bowl, whisk together remaining 2 tablespoons oil, lemon zest, mustard, and 1 tablespoon hot water. Add potatoes and toss to combine. Season with salt and pepper and serve with open-faced sandwiches."