Smoked Trout, Crème Fraîche & Pickled Onion

Ingredients

• chervil or dill
• ½ teaspoon kosher salt
• 1 tablespoon sugar
• ¼ cup red-wine vinegar
• ¼ cup red onion
• ½ cup crème frache
• ¼ teaspoon freshly ground black pepper
• + 4 more ingredients
• • 1 teaspoon finely grated lemon zest
  • 12 slices pumpernickel bread
  • ¼ cup water
  • 12 ounces smoked trout

Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes. Grill bread slices. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl. Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a...

View full recipe at Epicurious