This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
1/2 Red Onion, finely sliced (I prefer to use mandolin to get even, thin slices)
3 tbsp White Vinegar
2 tsp Sugar
1 tsp Salt
300g Smoked Trout, flaked
200ml Creme Fraiche
Bunch Dill, finely chopped
3 tbsp Baby Capers, roughly chopped
1/2 tsp Salt
Chives, finely chopped
Sourdough Baguette, sliced
Quickly pickle the red onion in the vinegar, salt and sugar.
Mix the creme fraiche with the dill, capers and season with salt.
Spread the creme fraiche onto the baguette and top with flaked smoked trout.
Place a few pieces of pickled red onion on top, along with some freshly cut chives.