Lemon Crème Smoked Trout Crostini with Chives

Directions

• Before We Start

  Resting Time: For best results, make the trout and cream mixture, then put in the fridge for an hour or two. This will firm up the mixture and allow the smoke some time to integrate with the rest of the dip, giving you a better texture and well rounded smoky flavor.
  Timing the bread: It is best to toast the bread just before serving. It starts getting overly hard if you let is sit for several hours. Also, top with the trout mixture, just before serving. You don’t want to set it on top of the bread and leave it for a long time.
  Micro greens: You can use pretty much and small micro greens you can find. I would avoid pea shoots though.
  Chives vs green onion: I think chives are a the best option here, you can use green onion if that is all you can find, but it is worth the extra effort to find fresh chives. They are not as pungent as green onion, so the results are more subtle.

• Make the Lemon Crème Base

  For the Crème Base
  114 g | 1/2 cup plain Greek yogurt, whole milk
  110 g | 1/2 cup crème fraîche
  24 g | 2 tbsp mayonnaise
  36 g | 3 tbsp extra-virgin olive oil, divided
  0.5 g | 1 tsp Lemon zest, about 1 lemon
  10 g | 2 tsp fresh lemon juice, about 1/3 a small lemon
  0.5 g | ¼ tsp black pepper
  1 g | ¼ tsp kosher salt (adjust to taste)
   
  Zest and half one lemon. In a medium bowl, whisk together yogurt, crème fraîche, mayonnaise, olive oil, salt, pepper, and lemon zest and juice until smooth.

• Shred the Trout

  Smoked trout can sometimes flake easily or be harder to separate.
   
  What I have found as the easiest method for getting a good texture for the trout is to remove the trout from the skin and place in a medium sized bowl. Then break the trout up with your hands or two forks until about 1/2 – 1in in size.
   
  Then use a medium sized whisk and stir up the fish until the meat starts to break apart into a more flaky texture.
   
  Once the majority of the fish is the right size and texture, user your hands to break up and remaining pieces that are too large. There shouldn’t be any super large bits of trout, it is meant to be something that can incorporate into the crème base well.

• Fold in the Smoked Trout

  Gently fold the smoked trout into the lemon crème base with a spatula until evenly combined. Avoid working the trout too much, we want to preserve the texture.
   
  Smoked trout can come in varying levels of saltiness, so taste and adjust the salt levels and acid (add extra lemon juice if needed).

• Refrigerate (Optional)

  We find more of the smokiness comes through more if you let this sit for an hour or two before serving. If not serving right away, cover and place the mixture in the fridge until you are ready to serve.
   
  Note: You can let is sit overnight as well, although, it would be best to omit adding the lemon juice until you are ready to serve, since the brightness of lemon juice will start to dull otherwise.

• Prep your topping

  Lemon Wedges: Cut the remaining portion of the lemon into wedges
  Chives: Wash and bunch the chives together, use a damp paper towel to roll the chives into a cigar. Finely chop the chives. Sliding more out as you get closer to the towel. This ensures the chives don’t smash as you cut them.
  

• Toast or Grill the Crostinis

  For the Crostinis
  220 g | 1 medium baguette (about 12 slices, ¾ inch thick)
  12 g | 1.5 tbsp extra-virgin olive oil
  1 g | ¼ tsp kosher salt
   
  Cut a baguette into 3/4 in slices. You will need at least 12 slices, I like having a few extras just in case some get overly burned on the grill.
   
  Brush both sides with olive oil and a very light sprinkle of salt.
   
  If grilling: Preheat the grill on high to get your grates very hot. Lower the flame to medium and add the bread in a diagonal. Toast for 1–2 minutes per side until lightly charred. For us 75-90 seconds was perfect.
   
  If using the oven: Bake at 400°F (200°C) for 6–8 minutes, until golden brown.

• Assemble the Crostinis

  For Topping
  9 g | 3 tbsp chives, finely chopped
  24 g | 1 cup micro greens, radish or broccoli
  0.5 g | ¼ tsp black pepper, freshly cracked
  6 g | 1/2 tbsp extra-virgin olive oil
  8 g | 1.5 tsp lemon juice, freshly squeezed (about 1/8 a lemon)
   
  Spoon the trout mixture onto each slice. Top with finely chopped chives, radish microgreens, drizzle a small amount of extra virgin olive oil, and a few cracks of black pepper.
   
  If it needs additional salt, top with lightly crushed Maldon flakey salt or a light pinch of kosher salt.

• Finish & Serve

  Using the lemon wedges give them a light squeeze over the crostini’s at the table. Serve immediately while the bread is crisp and the topping cool. Enjoy.