Make your own Smoked Fish Crostini

Dax Moreno, the executive chef of Trofi, shows us how to make a simple seafood crostini you can make at home. The artfully created dish is easy to make when you break it down step by step.

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Applewood Smoked Trout/ Salmon Crostini

1 slice Brioche Bread (cut into small circles)
1 slice honey wheat bread (cut into small circles)
2 Tsp olive oil
1 pinch kosher salt

Smoked salmon/ trout
1 pinch kosher salt
4 oz salmon or trout
1 Tbs olive oil

Fish accompaniments
¼ cup fine diced tomatoes
¼ cup fine diced red onion
¼ cup capers
3 oz cream cheese
3 sprigs parsley
¼ cup Lemon vinaigrette

Lemon vinaigrette
¼ cup olive oil
¼  cup lemon juice
2 tsp minced parsley
2 garlic cloves minced
2 tsp honey
Salt and ground pepper to taste

Light smoker to 225 degrees.  Rub fish with olive oil and pinch of salt.  Smoke fish for about 25 minutes (or until done).  Trout is to be smoked skin on facing up.  Chill when done. Heat up small skillet with olive oil.  Place bread onto skillet and toast until lightly golden brown.  Put aside until later.  Whisk all ingredients for vinaigrette in mixing bowl and set aside.  

Place crostini in middle of small plate and add cream cheese to the center of crostini .  Place smoked fish on top of cream cheese and crostini.  Garnish with accompaniments and drizzle with lemon vinaigrette. 


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