Smoked Trout Toast Recipes

Steps:

• Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

Steps:

• Top country bread with cream cheese, trout, red onion, and ground pepper.
• Place halved tomatoes beside toast. Season with coarse salt and ground pepper, drizzle with extra-virgin olive oil, and top with torn basil leaves.

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
• Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
• Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

Steps:

• Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
• Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.

Steps:

• Preheat oven to 350 degrees F.
• Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
• Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
• Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
• Season with salt, pepper, and lemon juice to taste.