COOK: Smoked Trout Toasts

• Ingredients for Smoked Trout Toasts

These smoked trout toast snacks are so simple it’s hard to even call it a recipe, but it’s a delicious way to use your home canned smoked trout, or tins of your favorite store-bought smoked fish. Crispbread crackers spread with white creamy cheese and topped with flaky smoked fish and black pepper, this is Nordic cuisine at its simplest. Enjoy them for a smørrebrød-inspired snack to start the day with a light savory breakfast, an afternoon nosh to keep away the hunger pangs until dinner, or anytime in between. These elegant little smoked trout toasts also make a fantastic appetizer or passed canape for a party- just cut or break the crispbread into bite sized pieces.

Ingredients for Smoked Trout Toasts

 Smoked Trout:

If you have homemade fresh or canned smoked trout, now is the time to break it out. If not, you can buy freshly smoked trout from well-stocked delis, or purchase high-quality tinned fish from your grocer or online. I like these.

Crispbread:

These baked rye or multigrain toasts are a traditional staple of Scandinavian cuisine. Traditionally they would be baked en-masse in big batches in the fall after the grain harvest on each farm, in large wood-fired masonry ovens. They were often round, with a hole in the center to string them from poles to store them up high in the rafters where it was dry and they were safe from pests, and eaten all winter and until the next season. Now, most households buy them (though I do want to try making these from scratch sometime, following the recipes in The Nordic Baking Book… you know I’ll let you know how it goes when I do!). Until then, I buy Wasa sourdough crispbreads by the case and always try to have some in our pantry. Store them in an air-tight container after opening the package to keep them fresh and crisp.

You can even find the round ones with the traditional hole in the center (Ikea sells them, as do well-stocked markets in places in the US where many Scandinavian immigrants settled, or you can buy them online). It keeps a long time, and is great for a quick snack with savory toppings or sweet spreads.

Cream Cheese or Chevre:

You can go plain or fancy here. A simple schmear of plain cream cheese or Neufchâtel makes a rich but neutral base for the flavorful fish, or try a fresh ricotta or lemon cheese. You can also layer on a sharper tang with crumbly fresh goat cheese, or labneh, a sharp yogurt cheese.

Finishing Touches:

Keep it simple with freshly ground cracked black pepper. If you have fresh chives or dill, a sprinkle of snipped green herb is also great on these. You could also add thinly shaved slivers of red onion (fresh or pickled) or tiny non-pareil capers to garnish your smoked trout toasts.

Smoked Trout Toasts

These smoked trout toast snacks are so simple it's hard to even call it a recipe, but it's a delicious way to use your home canned smoked trout, or tins of your favorite store-bought smoked fish. Crispbread crackers spread with white creamy cheese and topped with flaky smoked fish and black pepper, this is Nordic cuisine at its simplest. Enjoy them for a smørrebrød-inspired snack to start the day with a light savory breakfast, an afternoon nosh to keep away the hunger pangs until dinner, or anytime in between. These elegant little smoked trout toasts also make a fantastic appetizer or passed canape for a party- just cut or break the crispbread into bite sized pieces. 

5 from 1 vote

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Prep Time 5 minutes mins

Course Appetizer, Breakfast & Brunch, Small Bites & Snacks

Cuisine Contemporary, Nordic, Scandinavian

YIELD 4 servings

Ingredients

  

1x2x3x

• 8 each sourdough crispbread crackers
• 3-4 oz smoked trout
• 4 oz cream cheese, labneh, or fresh goat cheese
• to taste cracked black pepper, finishing salt
• 3 tbsp snipped chives, dill, fresh or pickled red onion slivers &/or capers (optional)

Instructions

 

• Spread the cream cheese, labneh, or goat cheese on the crispbread crackers.
• Top with flaked trout, evenly spread among the toasts.
• Garnish with freshly ground black pepper, and if desired, flaky finishing salt, fresh snipped chives, or onion and capers.
• Serve immediately, or refrigerate for no more than an hour so the crispbread stays crisp.

Keyword 5-minute dish, easy, party food, simple, sophisticated

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