Smoked Trout Crostini Recipe

• 12 ounces smoked trout, skin removed
• 1 cup peeled, small-dice Granny Smith apple (from about 1 medium apple)
• 1/2 cup creme fraiche
• 2 tablespoons finely chopped fresh tarragon leaves
• 1 packed teaspoon finely grated lemon zest (from about 1 medium lemon)
• 1 tablespoon freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 sourdough baguette
• 2 tablespoons olive oil

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Place the trout in a large bowl and break it up into bite-size pieces.
3. Add the apple, creme fraiche, tarragon, lemon zest, and lemon juice and stir to combine.
4. Taste and season with salt and pepper as needed; set aside.
5. Using a serrated knife, cut the baguette crosswise on a slight bias into 1/4-inch-thick slices (you should have about 48 pieces).
6. Place the bread slices on a baking sheet, lightly brush them with the oil, and season with salt and pepper.
7. Bake until golden brown, about 10 to 12 minutes.
8. Transfer the toasts to a wire rack and cool completely.
9. When ready to serve, top the toasts with the smoked trout salad.

trout, apple, creme fraiche, tarragon, lemon zest, freshly squeezed lemon juice, kosher salt, freshly ground black pepper, baguette, olive oil

Taken from www.chowhound.com/recipes/smoked-trout-crostini-10274 (may not work)