The classic flavors of smoked trout, cream cheese, and pickled onions combine in these tasty bites that are perfect for a Hanukkah teatime.
Smoked Trout Toasts with Pickled Red Onion
Serves: 24
Ingredients
- ¼ cup (⅛-inch) sliced red onion
- ¼ cup white wine vinegar
- ¼ cup water
- 1½ tablespoons granulated sugar
- ½ teaspoon salt
- ¼ teaspoon coriander seeds
- 6 slices Jewish rye pumpernickel bread
- 1 tablespoon unsalted butter, melted
- 4 ounces cream cheese, softened
- 4 teaspoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh chives
- 1 ounce skinless smoked trout cut into 24 (¾-inch) pieces, pin bones removed
- Garnish: fresh dill fronds
Instructions
- Place onion in a small heatproof bowl.
- In a small saucepan, bring vinegar, ¼ cup water, sugar, salt, and coriander seeds to a boil together over medium-high heat. Cook for 2 minutes, stirring occasionally. Remove from heat, and pour over onion. Let cool for 30 minutes. Transfer mixture to an airtight container, and refrigerate until needed, up to a day.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife in a gentle sawing motion, cut each bread slice into a 4×2-inch rectangle. Cut rectangles in half, creating 2 (2-inch) squares. Cut each square in half diagonally, creating 2 triangles. Place bread triangles on prepared baking sheet. Brush with melted butter.
- Bake until bread is crisp, 7 to 10 minutes. Let cool completely.
- In a small bowl, stir together cream cheese, dill, and chives until well combined. Spoon mixture into a piping bag fitted with a ¼-inch-round piping tip (Ateco #802). Pipe approximately ½ teaspoon cream cheese mixture onto each toast. Top with 1 trout piece and 1 onion slice. (Reserve remaining onion for another use.)
- Garnish with dill fronds, if desired. Serve immediately.
Notes
Make-Ahead Tip: Bread triangles can be prepared several hours in advance, cooled, and stored at room temperature in an airtight container until needed.
