Saturday, April 11, 2015

Smoked trout toast with pickled onions

This smoked trout toast recipe is the perfect brunch food (I wanted to get this posted before Easter, but people brunch all the time, right?).  It's reminiscent of the whole lox-n-bagels spread, but with some tasty twists & turns (smoked trout is so mild & yummy, you'll love it).  I actually really like it for a simple dinner with a green salad, and it's a great appetizer when you are entertaining (it's really pretty...bound to impress).  

Don't let the idea of making pickled onions intimidate you - it takes 5 minutes and is foolproof.  They're beautiful & great to use in tons of ways - on burgers, in tacos, even in a fancy grilled cheese...yum!

I suggest using a baguette that is on the lighter, airier side vs. something ultra-dense for this recipe, or it can get a little difficult to sink your teeth into.  You could also do all the same toppings on toasted bagels and be very, very happy.

Serves 12

pickled onions:
1 red onion - thinly sliced
1/2 c. apple cider vinegar
1 T. sugar
1 t. kosher salt

1 light & airy French baguette (not a super dense one)
softened butter

8 oz. cream cheese
1 Persian cucumber - thinly sliced
8 oz, smoked trout - torn into approx. 1/2 inch size pieces
2 T. capers
1 hard boiled egg - finely chopped (I use my mini food processor to make it super easy!)
1 T. chopped, fresh dill
zest and juice of 1 lemon
fresh ground pepper

In a small saucepan, combine red onion, apple cider vinegar, sugar and salt.  Bring to a boil and cook one minute, stirring.  Turn off heat and let cool & pickle for one hour, stirring occasionally.  Drain off liquid.

Preheat oven broiler.  Cut baguette in half crosswise into 2 pieces.  Then slice each piece in half lengthwise, so you have 4 long pieces.  Butter each cut side.  Place bread on rimmed baking sheet, buttered side up.  Set the baking sheet on a rack set a third of the way from the top of the oven and broil 3-4 minutes or until lightly toasted (watch carefully!).  Remove from oven.

Spread the toasted baguettes evenly with cream cheese.  Then top with sliced cucumbers, trout, capers, hard boiled egg, chopped dill, lemon zest, lemon juice and a few grinds of fresh ground pepper.  Top with pickled onions (you won’t use them all - save the rest for another use!).  Then slice each baguette quarter into 3 individual size pieces for serving.  Place on a serving tray and voila!

No comments:

Post a Comment