Greek Bruschetta With Florina Peppers and Smoked Trout.
- Ready In:
- 43mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
- salt
- pepper, freshly ground
directions
- 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.
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Reviews
-
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.