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Smoked Trout Crostinis

cook time
20 Minutes
Flute bread


  • 1 California Goldminer®  Sourdough Flute bread

  • 4 oz. cream cheese

  • 8 oz. smoked trout, boneless and skinless

  • ½ cup sweet corn kernels

  • 3 tbsp. shallots, finely diced

  • 1 tbsp. lemon juice

  • Fresh dill

  • 1 tbsp. chives, thinly sliced

  • ½ tsp. salt

  • ¼ tsp. cracked pepper

  • 3 tbsp. butter, melted


  1. Preheat oven to 400°F. Slice the California Goldminer® Sourdough flute into ½-inch thick slices. Coat each slice with melted butter, using a basting brush.
  2. Transfer bread to baking sheet and toast in oven for 10-15 minutes.
  3. While bread is toasting, place all other ingredients (except dill) into a mixing bowl and mix together using a fork, making sure to flake the fish while mixing.
  4. Once bread is toasted, top each slice with the trout mixture and garnish with dill.
Serving: 8
Course: appetizer, lunch,

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