Smoked Trout Stone Ground Mustard Pickled Onions Flatbread Recipes

SMOKED TROUT, CRèME FRAîCHE & PICKLED ONION

Steps:

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

SMOKED TROUT AND PICKLED ONIONS ON TOAST

Steps:

• Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve.

FLATBREAD WITH SMOKED TROUT, RADISHES, AND HERBS

Steps:

• Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1 1/2 cups store-bought labneh instead.)
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
• Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
• Yogurt can be drained 1 week ahead. Cover and chill.