Ingredients Jump to Instructions ↓

  1. 1 sourdough baguette, thinly sliced on the bias olive oil salt and freshly ground black pepper

  2. 1 pound smoked trout, skin and pin bones removed

  3. 1/2 cup creme fraiche

  4. 1/4 cup plain yogurt

  5. 5 cornichons, finely chopped

  6. 1 tablespoon capers

  7. 1 tablespoon finely chopped fresh dill

  8. 1 tablespoon finely chopped fresh flat leaf parsley fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the broiler. Arrange the bread slices in a single layer on a heavy large baking sheet. Drizzle with olive oil and season with salt and pepper. Toast under the broiler until crisp and golden brown on top but still soft on the bottom. Allow to cool on pan.


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