Recipe: Smoked Trout Canapés from Little Book of Jewish Appetizers
First in a series of elegant books exploring Jewish culinary traditions, Little Book of Jewish Appetizers by Leah Koenig is the perfect hostess gift or self-treat. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Don’t expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters.
Smoked trout may not be as well known within Jewish cuisine as lox or cured herring, but it makes a worthy addition to any fish plate. First brined and then hot-smoked over wood, trout fillets come out of the smoker tender and delicately flavored. These canapés pair the smoked trout with a bright and creamy spread and come together in about 10 minutes, making them a low-stress, high-impact starter or appetizer.
Smoked Trout Canapés
6 oz [170 g] cream cheese, at room temperature
1 Tbsp brine-packed capers, drained
2 tsp fresh lemon juice
2 scallions, white and green parts, thinly sliced
Kosher salt and freshly ground black pepper
12 slices Pumpernickel bread, about 3-in [7.5-cm] square
8 oz [225 g] smoked trout, bones removed and flaked
Snipped fresh chives for serving
Combine the cream cheese, capers, lemon juice, scallions, and a pinch of salt in a food processor and process until smooth.
Spread a rounded tablespoon of the cream cheese mixture onto each piece of bread. Layer a few flakes of trout on top and sprinkle with chives and black pepper to taste.
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You can find Little Book of Jewish Appetizers here.
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