Smoked Trout Crostini with Grilled Fennel and Red Onion
Elegant appetizer featuring crispy baguette slices topped with smoky trout and grilled vegetables. The combination of grilled fennel, red onion, and flaky smoked trout creates a sophisticated and flavorful starter.
Ingredients
- •20 slices crusty baguette
- •20 wedges fresh fennel bulb
- •20 wedges red onion
- •4 tablespoons Olive oil
- •3 packages skinless smoked trout fillets
- •broken into chunks
Cooking Instructions
- 1.
On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
5 min
- 2.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
15 min
- 3.
Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
10 min
- 4.
Available at some supermarkets and at specialty foods stores and delicatessens.
