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trout apple Creme Fraiche tarragon lemon zest freshly squeezed lemon juice kosher salt freshly ground black pepper baguette olive oil
Viewed: 19 - Published at: 7 years agoIngredients
- 12 ounces smoked trout, skin removed
- 1 cup peeled, small-dice Granny Smith apple (from about 1 medium apple)
- 1/2 cup creme fraiche
- 2 tablespoons finely chopped fresh tarragon leaves
- 1 packed teaspoon finely grated lemon zest (from about 1 medium lemon)
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 sourdough baguette
- 2 tablespoons olive oil
Method
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Place the trout in a large bowl and break it up into bite-size pieces.
- Add the apple, creme fraiche, tarragon, lemon zest, and lemon juice and stir to combine.
- Taste and season with salt and pepper as needed; set aside.
- Using a serrated knife, cut the baguette crosswise on a slight bias into 1/4-inch-thick slices (you should have about 48 pieces).
- Place the bread slices on a baking sheet, lightly brush them with the oil, and season with salt and pepper.
- Bake until golden brown, about 10 to 12 minutes.
- Transfer the toasts to a wire rack and cool completely.
- When ready to serve, top the toasts with the smoked trout salad.
