Recipe

Trout and cucumber bruschetta

Nov 27, 2013 1:00pm
  • 20 mins preparation
  • 10 mins cooking
  • Makes 24 Item
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Ingredients

Trout and cucumber bruschetta
  • 2 lebanese cucumbers
  • 1/2 small red capsicum, finely diced
  • 1/4 cup water
  • 1/4 cup (55g) sugar
  • 1/2 cup (125ml) white wine vinegar
  • 3/4 cup (200g) low-fat natural yoghurt
  • 2 tablespoon snipped chives
  • 10 slices italian-style crusty bread
  • 1 clove clove, halved
  • 250 gram hot-smoked trout, flaked into bite-size pieces

Method

Trout and cucumber bruschetta
  • 1
    Using a vegetable peeler or a very sharp knife, slice cucumber into ribbons. Place in a bowl with capsicum.
  • 2
    Heat water and sugar in a small saucepan on low, stirring, until sugar dissolves. Increase heat to medium and bring to boil. Reduce heat to low; simmer 5 minutes, until syrupy. Remove from heat. Add vinegar; pour hot syrup over cucumber. Cover. Refrigerate until cold.
  • 3
    Meanwhile, combine yoghurt and chives in a small bowl. Lightly toast bread and while still hot, rub with garlic. Cut each slice in half, slightly on diagonal.
  • 4
    When ready to serve, top bread with flaked trout, cucumber and a dollop of chive yoghurt. Arrange on a platter.

Notes

Hot-smoked trout is dark pink and opaque, while the more common cold-smoked salmon is bright orange and translucent. Both are available in the refrigerator section of your supermarket. Use any Italian bread you prefer, such as ciabatta.

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