I am a big fan of trout. It is one of the lake fishes you can find in Switzerland, which means you get to enjoy fresh fish every now and then.
Smoked trout has become as popular as smoked salmon and it is relatively easy to find. Compared to salmon it is meaty and has a less strong taste which makes it incredibly versatile to cook with.
This crostino is fresh, satisfying and delicious at any time of the day.
Wine Tip: Riesling
Trout & Herbed Cheese Crostini
- 2 smoked trout boneless, skinless fillets
- 170 grams cream cheese (3/4 cup), softened to room temp
- 2 teaspoons capers, drained and roughly chopped
- 1 teaspoon horseradish
- 1/2 lemon, juiced or to taste
- 2 teaspoons fresh chopped chives
- 1 tablespoon fresh chopped dill
- ¼ cucumber thinly sliced
- Pinch cayenne pepper
- Salt and freshly ground black pepper
- 1 baguette and other crusty bread
- Fresh dill to decorate
- Olive oil
Crumble the trout filet in medium sized pieces. We want to keep them in chunks.
Add the softened cream cheese, lemon juice, dill, chives, chopped capers, horseradish, black pepper, salt, and cayenne pepper. Mix all well together with a fork until well combined. Taste for salt and pepper.
Add 1 tablespoon olive oil to a grill pan on medium high heat. Add the bread slices and grill on both sides. Once golden all over, remove from the heat.
Add one tablespoon of the herbed cheese to the toasted bread. Top with a few slices of cucumber. Finish with a few pieces of trout. Drizzle with olive oil and a spring of dill.