This smoked trout crostini is easy, easy, easy. Baguette slices are toasted and topped with flakes of store-bought smoked trout and herbed sour cream. How easy is that?
Smoked Trout Crostini
- Quick Glance
- Quick Glance
- 15 M
- 25 M
- Makes about 15
Preheat the oven to 350°F (175°C).
Arrange the baguette slices on a rimmed baking sheet. Lightly brush the tops of the slices with some of the oil and sprinkle lightly with salt and pepper to taste. Turn the slices over, brush with the remaining oil, and season again. Toast in the oven, turning once, until the edges are golden brown and slightly crisp, 5 to 7 minutes per side. Transfer the baking sheet to a wire rack to cool.
In a small bowl, stir together the sour cream, chives, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Using your hands, break or tear the smoked trout into small pieces and divide it among the toasts. Top each with a dollop of the sour cream mixture and, if desired, sprinkle with more chives. Arrange on a platter and serve immediately.
SWITCH UP YOUR HERBS
If you have no chives on hand, go ahead and save yourself a trip to the store or the extra expense and substitute whatever you do happen to have on hand, whether dill or thyme or whatever else may be languishing in your fridge.
Recipe Testers' Reviews
These smoked trout crostini would make an elegant but simple hors d'oeuvre for a dinner party. The trout and sour cream toppings could be prepared in advance and kept refrigerated separately or prepped and mixed while the bread is toasting in the oven. Place the cooled crostini on a platter and add the trout and sour cream topping to the bread when ready to serve.
The chives I used were very thin. Next time I would use more and also sprinkle additional chives on top of the sour cream. Chives on the top would make the presentation of these even more attractive.
What a fast and impressive snack or appetizer these smoked trout crostini are! With bought crostini and smoked fish in the refrigerator, this dish could be assembled immediately. We served it as an appetizer with Sonoma-Cutrer 2010 Chardonnay. Delicious little bites.
I did use more than 4 ounces of smoked trout—I used 6 ounces. I added 1 teaspoon freshly squeezed lemon juice. We liked more tang to the sour cream. The recipe made 12 but we loaded each up with the sour cream and smoked trout—a little messy but so good.
I'll keep this recipe close for a pretty and delicious appetizer in a hurry!