Pumpernickel Toasts with Trout, Cucumber and Creme Fraiche
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Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Cedar planked trout served atop a pumpernickel toast dusted with parmesan and sprinkled with julienned cucumbers and fresh dill.
Ingredients
  • 8 oz fresh trout
  • 1 cedar plank
  • 2 tbsp olive oil (one for marinade and one for brushing)
  • ½ lemon, squeezed
  • 2 tbsp fresh dill (one for marinade and one for topping)
  • 2 tsp garlic powder (one for marinade and one for toasts)
  • Ground Pepper and Sea Salt to taste
  • 24 mini pumpernickel breads or pumpernickel bread thinly sliced 1 inch square pieces
  • 1 tbsp parmesan, finely grated
  • 2 tbsp creme fraiche
  • ⅓ to ½ cucumber pelled and finely julienned
Instructions
  1. Submerge cedar plank in water for one hour (or according to directions on plank).
  2. Preheat oven to 350 degrees.
  3. Twenty minutes before grilling, marinate the trout in the olive oil, lemon juice, fresh dill and garlic powder, adding fresh ground pepper and sea salt to taste.
  4. Place trout on the cedar plank and grill for 15-20 minutes until cooked through (Note: cooking time is longer than expected because fish is placed on the plank and not on direct heat. But cooking time can vary depending on your grill.)
  5. Remove plank from grill with oven mits and let cool. Remove skin from trout and cut into bite size pieces to fit the size of the pumpernickel toasts.
  6. Meanwhile, brush mini pumpernickel breads with olive oil and dust with finely grated parmesan and garlic powder.
  7. Place in oven for 8-10 minutes until lightly browned and crispy.
  8. Assemble the pumpernickel toasts by placing a piece of trout on the toast, dalloping a small double pea sized amount of creme fraiche on top along with julienned cucumbers and fresh dill.
Recipe by Weekend Table at https://weekendtable.com/2012/12/18/pumpernickel-toasts-with-trout-cucumber-and-creme-fraiche/