Smoked Trout Crostiniscook time
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
1 tbsp. chives, thinly sliced
½ tsp. salt
¼ tsp. cracked pepper
3 tbsp. butter, melted
- 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.
- Transfer bread to baking sheet and toast in oven for 10-15 minutes.
- 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.
- Once bread is toasted, top each slice with the trout mixture and garnish with dill.