When it comes to smoked fish, the most will agree that salmon is the king. A little less known fact is that there is an equally tasty, but a bit cheaper alternative – the trout. Hot smoked trout will make a serious salad for example, and the cold one is best for making canapes and small bites. The easiest way to serve cold smoked trout would be on a piece of toasted bread, with butter and some trout caviar. At least, it’s how I usually eat it these days. The recipe that I’m sharing is also fairly easy to prepare, and the flavors are working fine together.
2 sheets of frozen puff pastry, thawed
1 small red onion
cold smoked trout
1-2 tablespoons brined capers
green pesto of your choice
sour cream (20% fat)
Preheat oven to 390°F/200°C. Roll the sheets of puff pastry into a rectangle that is approximately 20x20cm. Beat the egg, brush the top of the pastry with it and bake for about 20 minutes or until golden on top.
Cut the lemon in half. Thinly slice one half and squeeze the juice out of the second half. Finely chop red onion. Mix lemon and onion slices with the dried capers, add juice of half a lemon, a drizzle of olive oil and a pinch of salt.
Top the baked pastry with the dollops of sour cream. Spread some onion mixture and pieces of smoked trout over and finish with dollops of pesto. Toss some pine nuts on top.
Return into the oven for about 5 more minutes so everything can heat through.
I omitted precise measurements on purpose because you don’t really need them. This recipe is made for using up smoked trout or salmon leftovers and stuff you already have on hand. I suggest making your own pesto using equal parts of parsley and dill, and in that case, you might want to use walnuts instead of pine nuts.