Go Back

Smoked Trout Spread

Annie Garcia
Course Appetizer


  • 12 Baguette Slices each about ½ inch thick
  • 8 Ounces Smoked Trout flaked with a fork
  • ¼ Cup plus 1 Tablespoon aka 5 Tablespoons Creme Fraiche (Mascarpone works great as well!)
  • 1.5 Tablespoons Shallot diced
  • 2 Teaspoons lemon zest
  • 1.5 Tablespoons freshly squeezed lemon juice
  • Salt
  • Pepper
  • Fresh chives for garnish
  • Additional lemon wedges for serving

Optional Garnishes:

  • crushed chili flakes


  • 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.