Smoked Trout, Crème Fraîche & Pickled Onion Crostini

Ingredients

• ¼ cup thinly sliced red onions
• ¼ cup red wine vinegar
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• 12 slices pumpernickel bread
• 1 teaspoon lemon zest
• ¼ teaspoon freshly ground black pepper
• ½ cup crème fraîche
• 12 ounces smoked trout
• Chervil or dill

Steps

1. Combine onions, vinegar, sugar, and kosher salt with ¼ cup hot water in a bowl; let pickle for 30 minutes.
2. Grill bread slices.
3. Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
4. Spoon crème fraîche mixture onto toasts. Top each with about 1 oz. smoked trout and a few slices drained pickled onions.
5. Garnish with chervil or dill.