Smoked Trout, Crème Fraîche & Pickled Onion Recipe

Smoked Trout, Crème Fraîche & Pickled Onion Recipe

  • 1/4 cup thinly sliced red onions
  • 1/4 cup red wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 cup hot water
  • 12 slices pumpernickel bread
  • 1 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crème fraîche
  • 12 ounces smoked trout
  • Chervil or dill
  1. Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
  2. Grill bread slices.
  3. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
  4. Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
  5. Garnish with chervil or dill.
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