Curried Smoked Trout Toasts
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 650
- Total Fat
- 31 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 71 milligrams
- Sodium
- 1209 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 7 grams
- Protein
- 36 grams
- Sugar
- 10 grams
- Total: 30 min
- Active: 30 min
Ingredients
6 tablespoons vegetable oil
1 small red onion, finely chopped
1 red jalapeño pepper, finely chopped (seeded for less heat)
3 cloves garlic, minced
1 tablespoon curry powder
2 large tomatoes (about 1 pound), cored and diced
8 ounces smoked trout, flaked into 1/2-inch pieces, skin discarded (about 2 cups)
Kosher salt and freshly ground pepper
4 large slices sourdough bread (about 3/4 inch thick)
1 cup packed fresh cilantro and/or mint, roughly chopped
1/2 large bulb fennel, very thinly sliced, plus 1/4 cup chopped fronds
Directions
- Preheat the broiler. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to lose their shape, 2 to 4 minutes. Remove from the heat, stir in the smoked trout and season with salt and pepper.
- Arrange the bread slices on a baking sheet and brush both sides with vegetable oil (use 1 tablespoon oil per slice); season with salt and pepper. Broil the bread, turning once, until toasted, 1 to 2 minutes.
- Stir half of the herbs into the trout mixture, then spoon onto the toasts. Toss the fennel with the remaining chopped herbs, 1 tablespoon vegetable oil, the fennel fronds and a pinch each of salt and pepper. Serve with the toasts.