Best Christmas Crostini With Smoked Trout Recipes

Smoked Trout Crostini with Grilled Fennel and Red Onion image

Provided by Kate Ewald

Yield Makes 10 servings

Number Of Ingredients 5

20 1/2-inch-thick diagonal slices crusty baguette
20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
20 1/2-inch wedges red onion (from 2 large onions)
Olive oil
3 4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks

Steps:

On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
Available at some supermarkets and at specialty foods stores and delicatessens.

Smoked Trout, Crème Fraîche & Pickled Onion image

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup thinly sliced red onions
1/4 cup red wine vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/4 cup hot water
12 slices pumpernickel bread
1 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
1/2 cup crème fraîche
12 ounces smoked trout
Chervil or dill

Steps:

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.

Christmas Crostini with Smoked Trout image

Provided by Martha Stewart

Number Of Ingredients 11

1 pound boneless smoked trout fillets, skins removed
4 ounces cream cheese, room temperature
4 ounces creme fraiche
1/4 cup prepared horseradish
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Freshly ground pepper
1 loaf wreath-shaped peasant bread (1 to 1 1/2 pounds)
Extra-virgin olive oil, for brushing
1 bunch watercress, tough stems removed
6 ounces cherry tomatoes, halved
1 Kirby cucumber, halved lengthwise and thinly sliced crosswise into half-moons

Steps:

Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.