Hot-smoked trout bruschetta
Mar 29, 2012 1:00pm- 20 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
Hot-smoked trout bruschetta
- 125 gram cream cheese
- 1 bunch chives, trimmed, snipped
- 1/4 cup dill, chopped
- finely grated zest of 1 lemon
- 2 tablespoon tablespoons lemon juice
- 8 slice (1.5cm, on the diagonal) sourdough bread stick
- 1/2 cup olive oil, for brushing
- 600克全热熏鳟鱼、剥皮、去骨,flesh flaked
Method
Hot-smoked trout bruschetta
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1Combine cream cheese, herbs, lemon zest and juice. Mix well and season to taste.
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2Preheat 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.
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3Spread slices with flavoured cream cheese and flake fish over.
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