Smoked Trout And Arugula Toasts Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
• Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

Steps:

• Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
• Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
• Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.

Steps:

• Combine the trout and the scallions in a food processor and process, pulsing until everything is finely chopped. Then add lemon juice and yogurt and process another few seconds, until the ingredients are quite smooth.
• Toast baguette slices lightly in a toaster oven or a broiler, turning once. Spread the slices of toast with the trout mixture and serve.

Steps:

• Cut half of lemon into 8 thin slices; leave second half unsliced. Spread toasted bread slices with butter. Cut each slice in half crosswise. Break trout into bite-size pieces. Arrange trout atop toasts, dividing equally and pressing to adhere. Squeeze juice from lemon half over trout. Season trout with pepper. Place 2 arugula leaves atop each toast. Garnish each with 1 lemon slice and serve.