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