Preheat the oven to 400* F, and brush both sides of baguette slices with olive oil.
Arrange baguette slices in a single layer on a baking sheet and bake until slightly golden and crispy, flipping them halfway through the baking process. This can take between 7-10 mins, depending on your oven.
While the bread is baking, place the smoked trout, creme fraiche, shallot, lemon zest and juice, and a pinch of salt and pepper in a small bowl and gently fold to combine all ingredients.
When the bread is done toasting, divide up the smoked trout spread evenly amongst the toast. Garnish with a generous squeeze of lemon juice, salt, pepper, and freshly chopped chives, and serve while the bread is warm arranged on a platter. Leave additional lemon wedges and crushed chili flakes out for serving.