Smoked Trout Bruschetta with Fennel Dill Slaw
This appetizer comes together quickly and easily. The fennel dill slaw is the true star here, and often I’ll prepare it as a simple salad to start a meal. Toasted slices of baguette are lathered with creme fraiche, then topped with smoked trout — or smoked salmon if you prefer. After the baguette slices are placed on a serving tray, they are piled high with the flavorful fennel slaw and garnished with lemon zest. The smokiness of the trout paired with the fresh, bright tanginess of the fennel slaw is at once earthy and refreshing.
Serves 20–24 | start to finish 20 minutes
1 baguette olive oil for brushing
1 large fennel bulb, cored and trimmed (about 10 ounces)
1/2 cup chopped dill
1/8 cup red onion, very thinly sliced
2 tablespoons olive oil
1 tablespoon, plus 1 teaspoon lemon juice (or red wine vinegar)
generous pinch of salt and pepper
5 ounces creme fraiche or sour cream
8 ounces smoked trout (or smoked salmon) zest of one lemon
Preheat oven to 400°F.
Slice baguette into 1/2-inch slices, brush with olive oil, and toast on a baking sheet in the oven until crisp, about 10–12 minutes. Let cool slightly.
While baking, make the slaw. Using a mandoline or sharp knife, slice fennel bulb as thinly as possible. Chop a few times and place in a bowl. Add dill, red onion, olive oil, lemon juice, salt, and pepper, and toss well to combine.
On each piece of toasted bread, lather creme fraiche, then top with a piece of smoked trout. Arrange all on a platter.
Using tongs, place a generous helping of the fennel slaw on top of the each bruschetta, piling high.
Garnish with lemon zest.