Name: Hot-smoked trout bruschetta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 125 gram cream cheese; 1 bunch chives, trimmed, snipped; 1/4 cup dill, chopped; finely grated zest of 1 lemon; 2 tablespoon tablespoons lemon juice; 8 slice (1.5cm, on the diagonal) sourdough bread stick; 1/2 cup olive oil, for brushing; 600 gram whole hot-smoked trout, skinned, boned, flesh flaked

Hot-smoked trout bruschetta

Serves 4

Prep

20M

Cook

Total

25M

Skip to Recipe

Ingredients

125 gram cream cheese

1 bunch chives, trimmed, snipped

1/4 cup dill, chopped

finely grated zest of 1 lemon

2 tablespoon tablespoons lemon juice

8 slice (1.5cm, on the diagonal) sourdough bread stick

1/2 cup olive oil, for brushing

600 gram whole hot-smoked trout, skinned, boned, flesh flaked

Method

1.Combine cream cheese, herbs, lemon zest and juice. Mix well and season to taste.

2.Preheat barbecue grill or char-grill pan on high. Brush bread with oil and season to taste. Grill 1 minute each side until toasted and light char marks appear.

3.Spread slices with flavoured cream cheese and flake fish over.

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Ingredients

Method

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