Bubbly Brunch

Smoked Trout on Toast

Chef Paul Carlson of 9 Bean Rows shares an easy brunch appetizer. Pair this smoked trout on toast with a bottle of bubbly.

Serves 6


  • 1 cup Leelanau Cheese Herbed Fromage Blanc
  • 1 tablespoon lemon zest
  • 1 teaspoon coarse ground black pepper
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon shallot, finely diced
  • 1 teaspoon fresh horseradish, finely shredded
  • 1/2 cup smoked lake trout, picked and deboned
  • 1 cucumber, peeled & seeded
  • 1 baguette, cut into rounds and toasted
  • fresh dill sprigs
  • Salt to taste


In a medium mixing bowl, combine fromage blanc with lemon zest, pepper, dill, shallot, and horseradish. Spread the cheese mixture evenly on each round of toast, top with smoked trout. Using a vegetable peeler, cut the cucumber into ribbons and garnish each toast round with cucumber and a fresh dill sprig. Salt to taste.

Photo(s) by Todd Zawistowski