This recipe is a nice little snack that you can whip up pretty fast when you know you have some guests coming around, say after work or something. It’s easy. It’s quick. And it’s relatively inexpensive. If you can’t find hot smoked trout, you can use hot smoked salmon or another fish. 

 

I chose the Naveran Brut Vintage Cava for this recipe because the richness and smokiness of the fish complement the citrus notes in the Cava.

 

Serves 2-4

Ingredients for the pickled onions

1 medium red onions, thinly sliced
1 clove
100 ml apple cider vinegar
75 ml freshly squeezed lemon juice
75 g sugar
  kosher salt and pepper 

Method for the pickled onions

 

Heat the vinegar, sugar, and clove over medium heat until the sugar is dissolved. If it is too acidic, just add a little more water or sugar. Pour the liquid over the onions in a heatproof bowl. It’s probably a good idea to avoid Tupperware or plastic containers.  

 

Let the onions steep for five to ten minutes. Drain off the excess liquid and season with salt and pepper and toss with olive oil. Say ‘hello’ to your new favorite condiment! You can store this in a refrigerator for two weeks… maybe even a little longer. 

 

Ingredients for the Trout

400 g hot smoked trout, flaked* 
2 tbsp cream
1 tbsp dill, chopped fine 
1 tsp thyme, chopped fine 
1 lemon, zested and chopped fine
1 tsp Dijon mustard  
  olive oil as needed
  salt and pepper
  crostini, toast, or crackers for serving

Method for the Trout

 

Combine cream, Dijon mustard, lemon zest, dill, and thyme. Gently toss together with the flaked trout and a drizzle of olive oil. Season with salt and pepper and refrigerate until needed. 

 

Serve on crostini, toast, or crackers and top with pickled onions. See? That was pretty fast wasn’t it? I bet your Cava isn’t even cold enough yet!

 

* You need hot smoked trout as opposed to a cured trout. Otherwise your fish won’t have the right texture for ‘flaking.’