SMOKED TROUT, CRÈME FRAÎCHE & PICKLED ONION
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.
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