Smoked Trout Crostini with Boursin and Arugula in Orange-Almond Vinaigrette

By Dunjab

Ingredients

• For the trout crostini:
• 2 (8-ounce) trout fillets, preferably ruby
• trout, brined and smoked (brine recipe
• follows)*
• 6 ounces Boursin cheese
• 1 –2 tablespoons heavy cream
• 2 tablespoons fresh-snipped chives
• 1 teaspoon fresh lemon juice
• 1 small, thin baguette
• 1 clove garlic, peeled and halved
• 1 –2 bunches arugula, washed and dried
• 1/2 cup crushed toasted almonds
• Freshly ground black pepper to taste
• Note: Pre-packaged, smoked trout can be substituted, with no brining necessary.
• For the brine:
• 1/2 gallon cold water
• 8 ounces brown sugar
• 5 ounces kosher salt
• 1 tablespoon fresh thyme leaves
• 10 black peppercorns
• 2 teaspoons coriander seed
• Juice from 1 orange or lemon
• 1 clove allspice
• 2 bay leaves
• For the orange-almond vinaigrette:
• 2 tablespoons honey
• 1 minced shallot
• Juice of 1 orange
• 1 teaspoon minced orange zest
• 1 teaspoon fresh thyme leaves
• 1 tablespoon Champagne vinegar
• 3/4 cup olive oil or grapeseed oil

Preparation

Step 1

To smoke the trout:
To prepare the trout for smoking, create a brine by pouring the water into a large sauce pan, then stir in all the brine seasonings and bring to a boil. Remove from the heat, cool completely and strain. Place the trout into the brine and submerge it completely, cover and refrigerate for 3–4 hours.

Heat a smoker to high. Remove the trout from the brine and pat dry with paper towel. Gently place it on the smoker rack, close the lid and smoke the fish for 15–20 minutes or until firm and cooked through. Remove from the smoker and let cool.

To prepare the crostini:
Preheat oven to 375˚F. Mix the cheese, cream, chives and lemon juice until thoroughly combined. Slice the baguette on the bias, creating 12 oval pieces and toast lightly in the preheated oven for 7–8 minutes. Then rub the halved garlic clove on each piece.

Make the vinaigrette by combining the honey, shallot, orange juice and zest, thyme, vinegar and oil. Toss the arugula with the vinaigrette and the almonds.
To serve: Remove the skin from the trout. Halve the filets lengthwise; then cut each half on the bias into 3 pieces. Spread the cheese mixture on the toasted baguette rounds, top with 2–3 arugula leaves on each, followed by a piece of trout. Place 3 crostini on each plate and garnish the plates with the remaining arugula. Season with freshly ground black pepper. Serves 4 as an appetizer.