Smoked Trout, Crème Fraîche & Pickled Onion

Smoked Trout, Crème Fraîche & Pickled Onion
Photo by Romulo Yanes


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

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


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