Smoked trout, fennel, and mascarpone crostini

How to make Smoked trout, fennel, and mascarpone crostini recipe - To toast the almonds, spread them out in a small dry frying pan. Toast over medium heat for a few minutes until golden, stirring frequently to prevent them from burning. crostini mascarpone, fenouil et truite fumée recette

Serves 4

Ingredients:

2 tbsp olive oil

4 thick slices crusty sourdough bread

1 garlic clove, peeled but left whole

2 smoked trout, 10oz (300g) each

1 x 5½oz (150g) fennel bulb, trimmed, halved, and thinly sliced

½ cup (125ml) mascarpone cheese

¼ cup sliced almonds, toasted

juice of ½ lemon

sea salt and freshly ground black pepper

sprigs of fresh chervil, to garnish

4 lemon wedges for serving

Method:

1 Preheat the oven to 400°F (200°C). Pour the olive oil onto a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10–15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to keep the crostini crisp.

2 Meanwhile, remove the skin from the smoked trout, and gently remove the flesh from the bones, trying to keep it in big chunks.

3 Put the trout, fennel, mascarpone, sliced almonds, and lemon juice in a bowl. Season with pepper, and gently stir to mix.

4 To serve, arrange the trout mixture over the crostini, season with some more pepper, and garnish with the chervil. Serve with lemon wedges for squeezing over.

Smoked trout, fennel, and mascarpone crostini