Smoked Trout, Crème Fraîche & Pickled Onion
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
54
Spice
59
Sweetness
50
Sourness
32
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Red Wine Vinegar1 tbsp
Sugar1 tsp
Kosher Salt1 cup
Water (hot)1 tsp
Lemon Zest340 g
Smoked Trout1
ChervilDirections:
1
Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes
2
Grill bread slices
3
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl
4
Spoon crème fraîche mixture onto toasts
5
Top each with about 1 ounce smoked trout and a few slices drained pickled onions
6
Garnish with chervil or dill
7
Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes
8
Grill bread slices
9
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl
10
Spoon crème fraîche mixture onto toasts
11
Top each with about 1 ounce smoked trout and a few slices drained pickled onions
12
Garnish with chervil or dill