Recipe information
Yield
10 Servings
Ingredients
20
1/2-inch-thick diagonal slices crusty baguette
20
1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
20
1/2-inch wedges red onion (from 2 large onions)
Olive oil
3
4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks
Need to make a substitution?
Preparation
Step 1
On separate baking sheets, arrange bread and vegetables; brush both sides with oil and sprinkle with salt and pepper.
Step 2
Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil bread until crisp, about 2 minutes per side if grilled, and 1 to 2 minutes per side if broiled. Grill or broil vegetables until golden and just tender, about 4 minutes per side if grilled, and 3 to 4 minutes per side if broiled. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Step 3
Add 1/2 cup soda to each glass. Garnish with thyme sprigs and peppercorns.
Step 4
Arrange bread, vegetables, and trout on large platter. Garnish with fennel fronds. Serve, allowing guests to assemble crostini.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 199.2 %Calories from Fat 33.2 Fat (g) 7.4 Saturated Fat (g) 1.3 Cholesterol (mg) 54.3 Carbohydrates (g) 19.0 Dietary Fiber (g) 2.6 Total Sugars (g) 2.0 Net Carbs (g) 16.3 Protein (g) 13.8