Greek Bruschetta With Florina Peppers and Smoked Trout.

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READY IN: 43mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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