Greek Bruschetta with Pimentos and Smoked Trout
- 3/4 T extra virgin olive oil (Greek, if available)
- 1/2 T minced garlic
- 6 diced pimentos (if using fresh: roast, de-skin, and de-seed them first)
- bread (about six 2"x3" slices)
- extra virgin olive oil (for brushing on the bread)
- 100 g smoked trout (flaked and de-boned)
- dill (for garnish)
- lemon zest (for garnish)
Thoroughly de-bone the trout, flaking it into small pieces.
Fry the oil, garlic, and diced pimentos together in a skillet on low heat for 7 - 8 minutes until most of their juices have evaporated. Salt and pepper as desired.
While those are frying, grill the bread on both sides, brushing each side with oil and shaking dried mixed herbs on them.
Spread the pepper mixture on each slice of bread. Top with the flaked trout. Decorate with dill leaves and lemon zest.
SJ Note 23 Oct 2009: This was good. But trout has really fine bones, hard to find while keeping as a fillet, as dictated in the original recipe. Next time, we'll just flake it so we can really de-bone it, and then use it. If you have a small food processor, you might want to blend the pepper mixture; if you don't, it's just fine diced small.