Smoked Trout Crostini with Grilled Fennel and Red OnionRandy Harris
Recipe information
Yield
Makes 10 servings
Ingredients
20 1/2-inch-thick diagonal slices crusty baguette
20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
20 1/2-inch wedges red onion (from 2 large onions)
Olive oil
3 4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks
Preparation
Step 1
On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Step 3
Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
Step 4
- Available at some supermarkets and at specialty foods stores and delicatessens.
Nutrition Per Serving
Per serving: 199.2 kcal calories
33.2 % calories from fat
7.4 fat
1.3 saturated fat
54.3 cholesterol
19.0 carbohydrates
2.6 dietary fiber
2.0 total sugars
16.3 net carbohydrates
13.8 g protein
#### Nutritional analysis provided by Bon Appétit
