Smoked trout crostini is a dish that I see and order on restaurant menus all the time, and it is so easy to make in your own kitchen at home! This is one of those recipes that is ideal for entertaining because it hits the sweet spot of: looks stunning, sounds very sophisticated, but it’s actually so simple to throw together – my favorite! It’s a great recipe for everything from your New Year’s Eve menu to your Summer backyard dinner parties. Plus, it’s the perfect accompaniment to a crisp and chilled glass of wine. The combination of smoked trout, crème fraîche, with lemon zest and juice is so fantastic together as a dip, but it’s even better spread onto a toasted baguette and topped with fresh chives. All together, this dish has a great balance of smokiness, acidity, tanginess, and overall savoriness that is truly addicting. During the summer I love to grill the bread for additional smokiness and flavor, and during cooler months I simply toast up a bunch of baguette slices in the oven at once. As a note, you can buy smoked trout at most grocery stores – it’s typically packed in oil, or tightly wrapped in plastic the way you would find smoked salmon or lox. If you have a local deli that sells smoked fish, like Gjusta in LA, I would highly recommend getting it there!
Smoked Trout Crostini
- 12 Baguette Slices each about 1/2 inch thick
- 8 Ounces Smoked Trout flaked with a fork
- 1/4 Cup plus 1 Tablespoon aka 5 Tablespoons Creme Fraiche (Mascarpone works great as well!)
- 1.5 Tablespoons Shallot diced
- 2 Teaspoons lemon zest
- 1.5 Tablespoons freshly squeezed lemon juice
- Fresh chives for garnish
- Additional lemon wedges for serving
- Optional Garnishes:
- crushed chili flakes
- Preheat the oven to 400* F, and brush both sides of baguette slices with olive oil.
- Arrange baguette slices in a single layer on a baking sheet and bake until slightly golden and crispy, flipping them halfway through the baking process. This can take between 7-10 mins, depending on your oven.
- While the bread is baking, place the smoked trout, creme fraiche, shallot, lemon zest and juice, and a pinch of salt and pepper in a small bowl and gently fold to combine all ingredients.
- When the bread is done toasting, divide up the smoked trout spread evenly amongst the toast. Garnish with a generous squeeze of lemon juice, salt, pepper, and freshly chopped chives, and serve while the bread is warm arranged on a platter. Leave additional lemon wedges and crushed chili flakes out for serving.
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