Smoked Trout, Crème Fraîche & Pickled Onion
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/4 cup hot water
- 1 teaspoon lemon zest
- 1/4 cup thinly sliced red onions
- 1/2 cup crã¨me fraã®che
- Carbohydrate 5 g(2%)
- Cholesterol 11 mg(4%)
- Fat 3 g(5%)
- Fiber 1 g(2%)
- Protein 6 g(12%)
- Saturated Fat 1 g(7%)
- Sodium 238 mg(10%)
- Calories 75
Preparation Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes. Grill bread slices. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl. Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions. Garnish with chervil or dill.
Preparation Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes. Grill bread slices. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl. Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions. Garnish with chervil or dill.
