Smoked Trout, Crème Fraîche & Pickled Onion

• 1/4 cup thinly sliced red onions
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/4 cup hot water
• 12 slices pumpernickel bread
• 1 teaspoon lemon zest
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup creme fraiche
• 12 ounces smoked trout
• Chervil or dill

1. Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
2. Grill bread slices.
3. Combine lemon zest, freshly ground black pepper, and creme fraiche in a bowl.
4. Spoon creme fraiche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
5. Garnish with chervil or dill.

red onions, red wine vinegar, sugar, kosher salt, hot water, bread, lemon zest, freshly ground black pepper, crueme fraueeche, trout, chervil

Taken from www.epicurious.com/recipes/food/views/smoked-trout-creme-fraiche-pickled-onion-365811 (may not work)