Smoked Trout, Crème Fraîche & Pickled Onion
Elegant open-faced sandwiches featuring house-pickled red onions, creamy crème fraîche, and delicate smoked trout served on grilled pumpernickel bread. Garnished with fresh herbs for a sophisticated appetizer.
6 servings
43 min
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Ingredients
- •¼ cup thinly sliced red onions
- •¼ cup red wine vinegar
- •1 tablespoon sugar
- •½ teaspoon kosher salt
- •¼ cup hot water
- •12 slices pumpernickel bread
- •1 teaspoon lemon zest
- •¼ teaspoon freshly ground black pepper
- •½ cup crème fraîche
- •12 ounces smoked trout
- •1 handful Chervil or dill
Cooking Instructions
- 1.
Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
30 min
- 2.
Grill bread slices.
5 min
- 3.
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
2 min
- 4.
Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
5 min
- 5.
Garnish with chervil or dill.
1 min
