SMOKED TROUT CROSTINI

By BobD

Ingredients

• 2 smoked trout, skin and bones removed, diced
• 2 scallions, chopped
• Juice of 1/2 lemon
• 3 tablespoons nonfat yogurt
• 24 thin slices fresh baguette

Details

Servings 24
Adapted from events.nytimes.com

Preparation

Step 1

Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.

Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.