Smoked Trout on Grilled Bread

This is a substantial hors d’oeuvre  which can play the role of entrée if you combine it with a few other hors d’oeuvre or side dishes. And the best part is that it only takes 15 minutes to make. 

Make 4 servings, a scant 2 cups
Hands-on time: 15 minutes
Total preparation time: 15 minutes

8 ounces smoked trout fillets
6 large radishes
1 medium shallot
1/4 cup sour cream or plain low fat or full fat Greek-style yogurt
2 tablespoons well-drained capers
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Grilled or toasted slices of French bread as an accompaniment

Remove and discard the skin from the trout fillets. Finely chop the fish (about 1 1/3 cups), coarsely shred radishes (about 1 cup), and finely chop the shallot (about 2 tablespoons).

Combine the fish, radishes, shallot, sour cream, capers, lemon juice, mustard, and salt and pepper to taste. Transfer to a bowl and serve with the grilled French bread slices.



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