Smoked Trout Crostini With Grilled Fennel And Red Onion Recipes

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.

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.

CURRIED SMOKED TROUT TOASTS

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
• Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
• Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

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.