Best 4 Smoked Trout Crostini With Grilled Fennel And Red Onion Recipes
For those seeking a delicious and elegant appetizer or light meal, smoked trout crostini with grilled fennel and red onion is a culinary delight that offers a perfect balance of flavors and textures. This dish combines the delicate smokiness of trout with the sweetness of grilled fennel and the piquancy of red onion, all atop a crispy crostini base. The vibrant colors of the ingredients make it a visually appealing dish, perfect for entertaining guests or enjoying as a special treat.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED TROUT CROSTINI WITH GRILLED FENNEL AND RED ONION
Provided by Kate Ewald
Yield Makes 10 servings
Number Of Ingredients 5
Steps:
- On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
- Available at some supermarkets and at specialty foods stores and delicatessens.
CROSTINI WITH SMOKED WHITEFISH
Provided by Giada De Laurentiis
Categories appetizer
Time 1h15m
Yield 20 crostini
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
- Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
- Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
- Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.
CURRIED SMOKED TROUT TOASTS
Smoked trout often gets overlooked for the more popular smoked salmon, but it's a versatile and healthful way to get more fish in your diet. It's meaty but flakes easily which means that although it's tender, it won't fall apart or mush when combined with other ingredients or heated.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
- Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
- Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.
Nutrition Facts : Calories 650, Fat 31 grams, SaturatedFat 4 grams, Cholesterol 71 milligrams, Sodium 1209 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 36 grams, Sugar 10 grams
CHRISTMAS CROSTINI WITH SMOKED TROUT
Smoked-trout spread and vegetables top a crostini wreath for an elegant start to your Christmas dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a food processor, pulse the trout fillets until broken up into small pieces. In a medium bowl, whisk together the cream cheese, creme fraiche, horseradish, and lemon juice. Fold processed trout into cream-cheese mixture, and season with pepper.
- Using a long serrated knife, trim off top of loaf to make level. Cut bread vertically into 3/4-inch-thick slices, keeping loaf intact. Brush the top of the loaf with oil. Transfer loaf to a baking sheet, and toast in oven until golden brown, about 12 minutes. Let cool.
- Transfer loaf, keeping shape intact, to a round serving platter or cake stand. Gently spread trout mixture over loaf (so it rests atop slices). Arrange watercress, alternating with groupings of the cherry tomato halves and cucumber slices on top, and serve immediately.
Tips:
- To save time, use pre-made crostini or baguette slices.
- If you don't have a grill, you can roast the fennel and red onion in a 400°F oven for 20-25 minutes, or until caramelized and tender.
- For a vegetarian version, omit the smoked trout and add grilled or roasted vegetables, such as zucchini, bell peppers, or mushrooms.
- To make the crostini ahead of time, assemble them without the smoked trout and grilled fennel and red onion. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, top with the smoked trout and grilled vegetables.
Conclusion:
Smoked trout crostini with grilled fennel and red onion is a delicious and elegant appetizer or light meal. It's easy to make and can be tailored to your own taste preferences. With its smoky, briny flavor and crisp, fresh vegetables, this dish is sure to impress your guests.
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