Smoked Trout, Crème Fraîche & Pickled OnionRomulo Yanes
This is a classic Scandinavian-style smørrebrød.
Recipe information
Yield
Makes 12 servings
Ingredients
¼ cup thinly sliced red onions
¼ cup red wine vinegar
1 tablespoon sugar
½ teaspoon kosher salt
¼ cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
¼ teaspoon freshly ground black pepper
½ cup crème fraîche
12 ounces smoked trout
Chervil or dill
Preparation
Step 1
Combine onions, vinegar, sugar, and kosher salt with ¼ cup hot water in a bowl; let pickle for 30 minutes.
Step 2
Grill bread slices.
Step 3
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
Step 4
Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
Step 5
Garnish with chervil or dill.
