Hot-smoked trout bruschetta
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cream cheese, 125g
chives, 1 bunch, trimmed, snipped
dill, chopped, ¼ cup
lemon, 1, grated zest,
2 tablespoons juice
sourdough bread stick, 8 slices, 1.5cm thick
olive oil, ¼ cup
whole hot-smoked trout, 600g, skinned, boned, flesh flaked
(see tip, below right)
- In a bowl, combine cream cheese, herbs, zest and juice. Season to taste and mix well.
- Preheat barbecue grill or char-grill pan on high. Brush bread with oil and season to taste. Grill 1 minute each side until toasted and light char marks appear.
- Spread slices with cream cheese mixture and flake fish over.
- You can smoke your own fish using a smoke box, which is available from barbecue stores.