Smoked Trout Crostini

Ingredients

• Olive oil for brushing on crostini
• 1 sourdough baguette
• ½ cup crème fraîche
• Juice of ½ medium lemon
• 2 packed teaspoons lemon zest
• 3 tablespoons fresh tarragon, finely chopped
• 2 medium Granny Smith apples, peeled and finely chopped
• + 1 more ingredients
• • 1 ½ pounds smoked trout (about 2 pieces total), skin removed

Heat oven to 350°F. Place trout in a medium bowl and break it up into bite-size pieces. Stir in apples, tarragon, lemon zest and juice, and crème fraîche until well combined. Season well with salt and freshly ground black pepper. Cut bread on a bias into 1/4-inch slices (you should have about 2...

View full recipe at Chow