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
  1. Place onion in a small heatproof bowl.
  2. 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.
  3. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  4. 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.
  5. Bake until bread is crisp, 7 to 10 minutes. Let cool completely.
  6. 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.)
  7. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/smoked-trout-toasts-pickled-red-onion/