Smoked Trout Bruschetta
by:
This is tasty! It was my first experience with trout (I did use smoked), which I found to have really fine bones that were hard to find while leaving the fish in sizeable chunks. Next time I'll just flake the fish instead.
ingredients
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serves: 6-8
2 boneless or bone-in trout, gutted and cleaned (about 12 ounces each)
Extra virgin olive oil
Sea salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, thinly sliced
2 sprigs fresh dill (handfuls)
1 untreated cedar plank (about 16 inches by 8 inches, submerged in water for at least 1 hour)
2 plum tomatoes, finely diced
1 lemon juice
2 medium baguettes, cut crosswise into 1/2-inch slices
Servings Per Recipe: 6
Amount per Serving
Calories: 485
- Total Fat: 9.6 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Cholesterol: 65.8 mg
- Sodium: 609.2 mg
- Total Carbs: 62.3 g
- Dietary Fiber: 3.1 g
- Sugars: 3.6 g
- Protein: 36.5 g
preparation
1. Lightly brush or Spray the trout with 2 tablespoons of olive oil and season, inside and out, with 1/2 teaspoon of sea salt and the pepper. Overlap the lemon slices inside the belly of each trout. Finely chop enough of the dill to have 2 tablespoons set aside for garnish. Use the remaining dill, including the stems, to fill the belly of each trout.
2. Put the cedar plank over Direct Medium heat and cook until the wood starts to smoke, 10 to 12 minutes. Arrange the trout on the plank and cook until the flesh is opaque throughout and begins to flake, about 15 minutes. Remove the trout from the grill and place on a cutting board. When the trout is cool enough to handle, peel the skin off both sides. Use the blade of a sharp knife to lift the boneless trout fillets to a bowl, or slide the smoked flesh away from the backbone and off the rib bones if using bone-in trout. Break the flesh into small pieces and check to see if there are any small bones still hidden in the flesh. Add the diced tomatoes to the bowl and drizzle with a little lemon juice and olive oil. Season with the reserved dill and sea salt to taste. Mix gently.
3. Lightly brush or spray the slices of bread on each side with olive oil. Grill over Direct Medium heat until lightly toasted, 1 to 2 minutes, turning once. Arrange pieces of the smoked trout mixture on top of the bread. Serve at room temperature.
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