Smoked Trout Crostini
Sophisticated yet simple to assemble, these crostini from cookbook author Leah Koenig are an excellent accompaniment for Champagne or cocktails at a holiday gathering.
- 12 slices ciabatta or other rustic bread, each about 1/2 inch (12 mm) thick
- Extra-virgin olive oil for brushing
- Kosher salt and freshly ground pepper
- 6 oz. (180 g) cream cheese
- 2 Tbs. finely chopped shallots
- 1 Tbs. brine-packed capers, drained
- 2 tsp. fresh lemon juice
- 1/2 lb. (250 g) smoked trout, skin and bones removed, flaked with a fork
- Snipped fresh chives for garnish
Preheat an oven to 400°F (200°C).
Brush both sides of the bread slices with lightly with olive oil and sprinkle lightly with salt. Arrange in a single layer on a baking sheet. Bake until crisp and golden, 8 to 10 minutes, turning them once about halfway through the cooking time. Remove from the oven and let cool slightly.
In a food processor, combine the cream cheese, shallots, capers, lemon juice and a pinch of salt. Process until thoroughly blended and smooth.
To assemble, spread a rounded tablespoonful of the cream cheese mixture onto each crostini. Divide the trout evenly among the crostini and season with pepper. Garnish with chives and serve immediately. Serves 6.
Recipe courtesy of Leah Koenig, author of Modern Jewish Cooking