Recipe by ThatSouthernBelle
Originally named: Grilled Bread With Creamed Florina Peppers & Smoked Trout. From the Greek Gourmet Traveler Summer 2006 edition for Kerasma. The picture of this was GORGEOUS (and that's saying something because I LOATHE fish.) I just wanted to eat them right off the page! It looked like a piece of bruschetta topped with the crushed peppers and a sliver of fish.
Top Review by SouthernMyst
This is tasty! It was my first experience with trout (I did use smoked), which I found to have really fine bones that were hard to find while leaving the fish in sizeable chunks. Next time I'll just flake the fish instead. A quick google told me that florina peppers are also called pimentos/pimientos, so that's what I used.
- 12 slices stale bread, 6 x 2 1/2 cm (2 x 1 in.)
- 10 red peppers (Use red Florina peppers)
- 2 garlic cloves, finely cut
- 1 1⁄2 tablespoons greek extra virgin olive oil
- 24 slices smoked trout, filet
- snipped fresh dill (to garnish)
- 1 lemon, rind of, grated
- pepper, freshly ground
Directions See How It's Made
- Grill the peppers on both sides (about 4 - 5 minutes per side), place them immediately in a bowl and cover with cellophane, keeping the bowl covered for 20 minutes.
- Skin the peppers and remove the seeds. Dry them on paper towels and cut them up.
- Fry them together with the oil and garlic in a frying pan on a low heat for 7 - 8 minutes until most of their juices have evaporated.
- Process them at medium speed until they become a velvety cream.
- Season with salt and pepper.
- Grill the bread on both sides and spread the pepper cream on each slice.
- Place two slices of trout on each piece of bread and decorate with the dill leaves and lemon zest.