Crostini with Smoked Trout and Sour Cream

Crostini Smoked Trout with Sour Cream recipe.
  • 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.

  1. Preheat the oven to 350°F.
  2. 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.
  3. Turn the slices over and season the other side in the same way.
  4. 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.

  1. 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.
  2. Break the fish into pieces (use your fingers) and layer onto the toast, topping with the sour cream mixture, dividing equally.
  3. 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.