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Smoked Trout, Crème Fraîche & Pickled Onion Crostini

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Smoked Trout, Crème Fraîche & Pickled OnionRomulo Yanes

This is a classic Scandinavian-style smørrebrød.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

¼ cup thinly sliced red onions
¼ cup red wine vinegar
1 tablespoon sugar
½ teaspoon kosher salt
¼ cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
¼ teaspoon freshly ground black pepper
½ cup crème fraîche
12 ounces smoked trout
Chervil or dill

Preparation

  1. Step 1

    Combine onions, vinegar, sugar, and kosher salt with ¼ cup hot water in a bowl; let pickle for 30 minutes.

    Step 2

    Grill bread slices.

    Step 3

    Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.

    Step 4

    Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.

    Step 5

    Garnish with chervil or dill.

TagsScandinavianEuropeanSmoked TroutTroutFishSeafoodSnackStarterDinnerLunchNut FreeEasyBon Appétit
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