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?
We know. You want to impress your guests. But you can’t afford to spend half your work week fussing in the kitchen before your holiday party. Which is exactly why this easy, uncomplicated, elegant hors d’oeuvre is gonna be a godsend throughout the entertaining season…and beyond.–Angie Zoobkoff
Smoked Trout Crostini
- Quick Glance
- 15 M
- 25 M
- Makes about 15
- 1 small baguette, cut diagonally into 1/3-inch-thick (8-mm-thick) slices
- About 2 tablespoons olive oil
- 1/8 teaspoon salt, plus more for the baguette slices
- 1/8 teaspoon freshly ground black pepper, plus more for the baguette slices
- 1/2 cup sour cream
- About 6 fresh chives, thinly sliced crosswise, plus more for sprinkling
- 1/4 teaspoon freshly squeezed lemon juice, plus more to taste
- 4 ounces smoked trout
- 1. Preheat the oven to 350°F (175°C).
- 2. 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.
- 3. In a small bowl, stir together the sour cream, chives, lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- 4. 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.