Smoked Trout, Crème Fraîche & Pickled Onion Crostini
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Smoked Trout, Crème Fraîche & Pickled Onion Crostini
This is a classic Scandinavian-style smørrebrød.
Makes 12
Recipe by the Bon Appétit Test Kitchen
Photograph by Romulo Yanes
June 2011
0 Picture
Ingredients
- 1/4 cup thinly sliced red onions
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 12 slices pumpernickel bread
- 1 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crème fraîche
- 12 ounces smoked trout
- Chervil or dill
Details
Servings 12
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
Grill bread slices.
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
Spoon crème fraîche mixture onto toasts. Top each with about 1 oz. smoked trout and a few slices drained pickled onions.
Garnish with chervil or dill.
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