Smoked Trout Toast

May 13, 2015
0 Ratings
  • Makes 4 large toasts
Author Notes

This recipe for all of us who call the lakeshore a home. Fresh smoked lake trout is one of the best things on earth and its buttery light texture goes very well with a quick pickled cucumbers and a glass of white wine. —Iglika Petrova/Sprig of Thyme

What You'll Need
  • 5 Medium fresh cornichons, or one medium-sized seedless cucumber
  • 1 Medium size red onion, thinly sliced
  • 1/2 cup White wine vinegar
  • 2 tablespoons Granulated sugar
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Mustard seeds
  • 1 Small container (8 oz) full fat sour cream
  • 2 tablespoons Capers, chopped
  • 1/2 Lime, zested and juiced
  • 1 Whole lake smoked trout (about 1-1.5 lbs.), flaked and bones removed
  • 4 Large bread slices from a thick-crusted loaf
  • 5-6 sprigs Fresh dill
  1. Make the marinated cucumber salad: Peel and thinly slice the cucumbers (vegetable peeler is perfect for this job) and place them in a medium size bowl along with the next 5 ingredients. Cover and place in the refrigerator for at least 3 hours, or overnight.
  2. Make the sour cream sauce by mixing the sour cream, chopped capers, lime juice and zest in a medium bowl. Lightly season with salt and pepper (keep in mind that the smoked trout contains a good amount of salt).
  3. Toast the bread slices by popping them into the toaster.
  4. Spread each toast with 1/4 cup of the sour cream sauce, then top with 1/4 of the smoked trout flakes. Finish by adding your desirable amount of marinated onions and cucumbers and top with a sprig of fresh dill.

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