Roasted Trout, Caper & Olive Crostini
“This recipe from britishtrout.co.uk is one of those super-simple things that seems so much more flavoursome than the ingredients or the time taken to make it would allow.
“It’s ideal as a nibble for a drinks party or even as quick light lunch on a larger piece of toast. You can add finely chopped dried apricot or even some chopped sundried tomatoes and a few chilli flakes. If preparing in advance allow the mix to come back to room temperature before you pop it on the toasts, so it’s nice and tasty. Enjoy!” – Chef Tim Maddams
Preparation Time: 10min
Cooking Time: 10min
Makes: about 12 canapés
Ingredients:
- 1 British trout fillet
- 1 pinch chilli flakes
- 1tsp tomato purée
- ¼ of a lemon, for squeezing
- 1 small baguette
- 50ml extra virgin olive oil
- A handful of good black olives
- 1tsp capers
- 1 sprig flat leaf parsley
- 1 sprig basil
- Salt and pepper
To Make:
- Preheat the oven to 180°C. Season the trout fillet with salt and pepper and a pinch of chilli flakes. Mix the tomato purée with a squeeze of lemon juice and spread this over the trout.
- Bake the fish in the oven for 10min and leave to cool to room temperature.
- Slice the baguette into thin slices, drizzle with a little olive oil and season. Place on a baking sheet and bake until golden – around 5min.
- Pit the olives and roughly chop. Place them in a small mixing bowl and add the lightly chopped capers, roughly chopped basil and parsley, and a dash of oil.
- Flake the cooked trout into the bowl and stir gently to dress everything together.
- Place heaped spoonfuls of the mix onto the crostini slices and serve. Also an excellent addition to garlicky flatbreads, or stirred into pasta for a quick lunch dish.
