Trout Bruschetta Bites
6,6 / 10
ready in 45 min.
- For the chicken and rocket cream
- ⅞ cup vegetable stock
- 1 Chicken breast (140 g)
- 3 Tbsps Crème fraiche
- 3 Tbsps lemon juice
- 2 handfuls Arugula (finely chopped, reserving a few whole leaves)
- For the trout spread
- 1 ⅔ cups Smoked trout (roughly shredded, reserving a few larger pieces)
- 1 ⅛ cups Quark
- 4 Tbsps rapeseed oil
- 4 Tbsps freshly chopped parsley
- pink peppercorns (to garnish)
For the chicken and rocket cream, bring the vegetable stock to a simmer and poach the chicken breasts in the stock for 10 minutes (do not boil). Remove, allow to cool, and cut into small pieces. Mix with the crème fraîche, lemon juice, salt and ground black pepper. Stir in the chopped rocket and put to chill.
For the trout spread, purée the shredded trout with the quark and the oil, mix in the parsley and season to taste with salt and ground black pepper. Roughly crush the pink peppercorns in a mortar.
Preheat the grill. Toast all the bread for around 5 minutes until crispy. Lay 1-2 leaves of rocket on each slice of baguette and top with a tablespoon of creamy chicken. Spread the white bread with the trout mixture and garnish with the pink pepper and trout pieces.