Smoked Trout Crème Fraîche Pickled Onion Food

SMOKED TROUT, CRèME FRAîCHE & PICKLED ONION

Smoked Trout, Crème Fraîche & Pickled Onion image

Provided by Bon Appétit Test Kitchen

Categories Onion Appetizer Quick & Easy Trout Shower Engagement Party Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 11

Ingredients

1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
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

Steps:

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 ounce smoked trout and a few slices drained pickled onions.
Garnish with chervil or dill.

SMOKED TROUT AND PICKLED ONIONS ON TOAST

Smoked Trout and Pickled Onions on Toast image

Slicing the pumpernickel toast into triangles makes this easy appetizer the perfect size for guests to eat in one bite.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 12

Number Of Ingredients 6

Ingredients

4 tablespoons creme fraiche
12 toasted pumpernickel triangles (from 6 slices)
3 ounces flaked smoked trout
1/4 cup very thinly sliced jarred pickled onions
Fresh dill, for garnish
Freshly ground pepper

Steps:

Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

SMOKED TROUT, CRÈME FRAÎCHE & PICKLED ONION

SMOKED TROUT, CRÈME FRAÎCHE & PICKLED ONION image

Categories Fish Appetizer

Yield 12

Number Of Ingredients 11

Ingredients

1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
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

Steps:

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 ounce smoked trout and a few slices drained pickled onions. Garnish with chervil or dill.

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