Smoked Trout Crostini


I’ve never really been crazy about fish but I love smoked trout. Its not super fishy and I add loads of lemon and other flavors. It tastes light and fluffy, it’s the perfect snack. Eat it on the couch or in the garden with rosé or just a fresh glass of ice tea. This recipe is  super easy to make and looks very fancy, you will surely impress anyone you make it for.


2 3.9 oz cans of smoked trout in canola oil
3 tbs finely chopped celery- less than one rib
3 tbs finely chopped radishes about 2 large radishes
2 tbs finely chopped shallots + more for garnish. Use slices for garnish
2 tbs fresh lemon juice
1/2 slices into 1/2 rounds about 1/4 thick for garnish
1/2 tsp horseradish
1 tbs mayonnaise
Pepper to taste
1/4 or less of a head of radicchio
1/2 cup of arugula
10 slices of a sourdough baguette sliced on angle, about 4 inches long
1 tbs very good olive oil for garnish

Puree the smoked trout with the lemon juice, horseradish, and mayonnaise until fluffy, like a mouse, add the finely chopped celery, onion, radish and combine.

Toast the sliced baguettes

Layer the arugula on half of the toasts and use the radicchio for the other half.

Using a regular teaspoon, scoop a heaping amount of the mouse onto each piece of toast. Garnish with thinly sliced radishes & thinly sliced shallots. Drizzle with very good olive oil and freshly cracked pepper over all of the toasts. Serve with lemon wedges. Makes about 10 crostini.