ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked-Trout-and-Caper-Cream-Cheese Toasts

Photo: Michael Turek
Total time 20 mins
Yield 10
Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it.

Ingredients

  • 4 ounces cream cheese, softened
  • 1 small shallot, minced
  • 1 tablespoon chopped chives, plus 1-inch lengths, for garnish
  • 1 tablespoon chopped drained capers
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper
  • 5 English muffins, —split, toasted and buttered
  • 1/2 pound skinless smoked trout fillet, coarsely chopped

How to Make It

  1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.

  2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.