Christmas Crostini With Smoked Trout Recipes

CHRISTMAS CROSTINI WITH SMOKED TROUT

Steps:

• Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
• Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
• Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.

CROSTINI WITH SMOKED WHITEFISH

Steps:

• Preheat the oven to 350 degrees F.
• Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
• Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
• Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
• Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.

CRUNCHY CHRISTMAS CROSTINI

Steps:

• Up to a day ahead, heat oven to 200C/fan 180C/gas 6. Slice the ciabatta into about 25 thin slices. Lay them on a couple of baking trays and brush with the oil. Toast in the oven for 10 mins until they begin to go golden, checking after 5 mins as the trays may need turning.
• Up to an hour ahead, cut the stilton into slices a little smaller than the toasts (this is easier to do if the cheese is cold from the fridge), keep covered.
• Before serving, heat oven to 200C/fan 180C/gas 6. Spoon a little pile of beetroot onto the end of each piece of bread. Prop a slice of cheese up against each pile of beetroot and bake for 3-4 minutes until the cheese is starting to melt. You don't want it too melty - try to catch it just as it's starting to ooze over the edge.
• Top each cheesy canapé with a little sprig of celery leaves and serve immediately.

CHRISTMAS CROSTINI

Steps:

• Slice baguette into 36 (1/4 to 1/2 inch) slices; place, cut side down, on an aluminum foil-lined baking sheet.
• Bake at 400 degrees for 5 minutes or until lightly browned.
• Combine cream cheese and next 3 ingredients; spread mixture evenly on bread slices.
• Bake at 400 degrees for 5 minutes or until cheese melts. Garnish, if desired, and serve immediately.

SMOKED TROUT CROSTINI WITH GRILLED FENNEL AND RED ONION

Steps:

• On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
• 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.
• Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
• Available at some supermarkets and at specialty foods stores and delicatessens.