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

Ingredients

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

Directions

Directions
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

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