Smoked Trout Crostini Recipe
Combining the classically French flavors of apples and tarragon with smoked fish makes for a quick yet refined dish that’s ideal for passing at your next cocktail party.
What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture. Perfect for appetizers and desserts, it’s also good in soups and sauces because it does not curdle or separate with heat. If you can’t find it, sour cream is a decent substitute. Crostini (little toast in Italian) are thin slices of lightly toasted bread.
Game plan: Toppings may be prepared up to a day ahead of time and stored refrigerated in airtight containers. Stir briefly prior to topping toasts. Toasts can be made up to 2 days ahead and stored covered at room temperature. Once assembled, serve crostini immediately; otherwise they lose their crunch.
- 1 1/2 pounds smoked trout (about 2 pieces total), skin removed
- 2 medium Granny Smith apples, peeled and finely chopped
- 3 tablespoons fresh tarragon, finely chopped
- 2 packed teaspoons lemon zest
- Juice of 1/2 medium lemon
- 1/2 cup crème fraîche
- 1 sourdough baguette
- Olive oil for brushing on crostini
- Heat oven to 350°F. Place trout in a medium bowl and break it up into bite-size pieces. Stir in apples, tarragon, lemon zest and juice, and crème fraîche until well combined. Season well with salt and freshly ground black pepper.
- Cut bread on a bias into 1/4-inch slices (you should have about 24). Place slices on a baking sheet, lightly brush one side with olive oil, and season with a few pinches of salt and freshly ground black pepper. Bake toasts until golden brown, then transfer to a rack and cool.
- To serve, place about 2 tablespoons of trout mixture on each toast and season with freshly ground black pepper. Serve immediately.
Beverage pairing: Domaine du Closel Savennières “La Jalousie,” France. Savennières is an appellation in France’s Loire region. The wine is made from Chenin Blanc, a grape that because of it’s light fruitiness and touch of earth goes wonderfully with a freshwater fish as subtle and earthy as trout.
Tyler Florence has a similar, but better, recipe in his cookbook "Eat This Book".
Just ok.