Crostini with Smoked Trout and Sour Cream
- Yield: 15 pieces
This easy, quick snack calls for trout, but any cold-smoked fish you might find in a grocery store or deli, such as salmon, whitefish, sable, or bluefish, would work just as well.
- 1small baguette, cut diagonally into 1/3-inch thick slices
- 1/4 cup olive oil
- freshly ground black pepper
- 1/2cup sour cream
- 6 fresh chives, thinly sliced crosswise
- 1/4teaspoon freshly squeezed lemon juice
- 1/4pound smoked trout
Toast the bread.
- Preheat the oven to 350°F.
- Arrange the baguette slices on a baking sheet. Brush the tops of the slices with 1⁄8 cup of the oil, dividing equally, and sprinkle lightly with salt and pepper.
- Turn the slices over and season the other side in the same way.
- Toast in the oven until the bread is golden brown on the edges and slightly crunchy, turning once—about 4 minutes per side. Cool on the baking sheet on a wire rack.
Assemble the crostini.
- Stir together the sour cream, chives, lemon juice, 1/8 teaspoon salt, and 1⁄8 teaspoon pepper in a small bowl. If you like, cut the toast slices in half for easier eating.
- Break the fish into pieces (use your fingers) and layer onto the toast, topping with the sour cream mixture, dividing equally.
- Arrange on a serving plate.
Reprinted with permission from The New Jewish Table: Modern Seasonal Recipes for Traditional Dishes by Todd Gray and Ellen Kassoff Gray. St. Martin’s Press, 2013.