Hot-smoked ocean trout bruschetta

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Hot-smoked ocean trout bruschetta
  • 0:20 Prep
  • 6 Servings
  • Capable cooks

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

Featured in
Celebrations, Easy entertaining

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 (see Note), skin discarded
  • 12 slices day-old sourdough bread, lightly grilled

Method

  • 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.

Nutrition

  • 1377 kj

    Energy

  • 9g

    Fat Total

  • 3g

    Saturated Fat

  • 23g

    Protein

  • 1289.9mg

    Sodium

  • 6g

    Carbs (sugar)

  • 36g

    Carbs (total)

All nutrition values are per serve

Notes

From delis and some supermarkets.

  • Author: Kate Nichols
  • Image credit: Ian Wallace
  • Publication: Taste.com.au

Source: taste.com.au

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