Fish Easy Italian

Hot-smoked ocean trout bruschetta

Name: Hot-smoked ocean trout bruschetta
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: /italian
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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by Kate Nichols

Food producer

Oct 03, 2015

A classic favourite - smoked trout on bruschetta is the perfect starter for any occasion.

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

Method

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.
2.

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

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