Hot-smoked ocean trout bruschetta

Name: Hot-smoked ocean trout bruschetta
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tablespoons creme fraiche, plus extra to spread; 1 1/2 tablespoons lemon juice; 3 teaspoons horseradish cream; 2 tablespoons baby capers, rinsed, drained; 1 large eschalot, very finely chopped; 1/3 cup chervil sprigs; 3 x 150g hot-smoked ocean trout or salmon portions, skin discarded; 12 slices day-old sourdough, lightly grilled

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Prep Time: 20 minutes

Total: 20 minutes

Servings: 6

Cost: $2.62 /serving

Author : Kate Nichols

bread italian finger food

Ingredients

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2 tablespoons creme fraiche, plus extra to spread1 1/2 tablespoons lemon juice3 teaspoons horseradish cream2 tablespoons baby capers, rinsed, drained1 large eschalot, very finely chopped1/3 cup chervil sprigs3 x 150 grams hot-smoked ocean trout or salmon portions, skin discarded12 slices day-old sourdough, lightly grilled

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Instructions

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Step 1

Place the creme fraiche, lemon juice and horseradish cream in a bowl and whisk with a fork until smooth. Add capers, eschalot and chervil sprigs, then flake the ocean trout over and gently fold mixture to combine. Season to taste with salt and pepper.

Step 2

Spread the sourdough slices with the extra creme fraiche and top with the trout mixture.