Crostini with Smoked Trout and Lemon Zest
Wine suggestion: Chardonnay, Viognier, Sparkling Wine or Champagne
In a small bowl, combine the mayonnaise, garlic, lemon juice, lemon zest, cayenne, paprika and green onions. Season to taste with salt and pepper. Mix well. Add the trout and stir to combine.
Grill or toast the bread. Spread the trout mixture on top of the toasted bread. Garnish with a dollop of caviar and serve immediately.
Serve immediately with lemon wedges.
1/4 cup mayonnaise
2 small cloves garlic, minced
1 1/2 teaspoons lemon juice
1 teaspoon grated lemon zest
1/8 teaspoon cayenne
1/2 teaspoon sweet paprika
2 green onions, white and green, thinly sliced
Salt and freshly ground black pepper
1 1/2 cups smoked trout, (3 oz.) bones removed, flaked
18 slices rustic, coarse textured bread, 2 1/2-inch by 2 1/2-inch slices, 1/2-inch thick
1 ounce caviar, American sturgeon, salmon, osetra, beluga or sevruga
Lemon wedges as a garnish