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Smoked Trout Crostini


1 baguette, cut into 1cm thick slices
1/2 a cucumber, thinly sliced
1 tbsp sugar
1 tbsp flakey salt
1 bunch fresh dill, chopped
A few knobs of butter
100g smoked trout
250g cup cream cheese
200g cup creme fraiche or sour cream
1 bunch fresh chives, chopped
1/2 bunch parsley, finely chopped
1 eschalot, finely diced
Lemon zest (optional)
Salt and pepper to taste
Fresh dill sprigs for garnish


  1. Cut your cucumber into 1cm thick slices. Toss with salt and sugar and set aside for 15 minutes to allow the excess water to weep off.
  2. Pour off liquid & then toss with half of the chopped dill.
  3. In a mixing bowl, combine your softened cream cheese, sour cream, shallots, chopped chives, remaining dill and salt and pepper.
    Mix until smooth and well combined.
  4. To make your crostinis, slice your Salt & Pepper baguette into your desired thickness.
  5. In a pan, melt some butter until it foams. Place in your crostinis and toast until golden brown on both sides. Set aside on a tray with paper towels to drain off excess fat.
  6. To assemble, spread your baguette slices with a small amount of your herbed cream mixture and top with a few slices of prepared cucumbers.
  7. Generously spread another layer of the herbed cream mixture.
  8. Place a few flakes of smoked trout on top.
  9. Garnish with fresh dill sprigs.
  10. Enjoy!
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