Challah Bread Loaf: 1: 1 pound

Skinless Hot-Smoked Trout Fillet: 1: 12-ounce

Large Eggs: 2

Mayonnaise: ⅓ Cup

Chopped Fresh Chives: 3 Tbsp

Chopped Drained Capers: 1 ½ Tbsp

Chopped Fresh Dill: 1 Tbsp

White Sesame Seeds: ⅓ Cup

Vegetable Oil

Dill Pickle Chips

Chinese Sweet-Hot Mustard, and

Lemon Wedges

If planning to make the toasts, you can prepare it three days earlier and refrigerate it in an airtight container.

1: Place a wire rack on a rimmed baking sheet. Then, line the wire rack with paper napkins.

2: From the middle of the challah bread loaf, cut out 6 slices of 1 inch thickness each.

3: Take the trout filet and break it into chunks gently with your hands. Put these chunks in a bowl and add dill, mayonnaise, eggs, capers, and chives and mix well with a rubber spatula.

4: Now, process it in batches till it is relatively smooth. Get the mixture’s consistency to match a tuna salad that is mashed well.

5: Now, spread the same amount of mixture on each challah bread slice evenly. Then, let it sit for around 10 minutes so that the mixture and slice can stick.

6: Take a wide shallow bowl and pour the sesame seeds into it. Spread the seeds into an even layer. Then, take each toast slice and press it into the bowl gently with the trout side down to coat the toast’s surface evenly.

7: Take a big nonstick skillet and pour oil into it. Now, turn on the heat at medium intensity until the oil starts shimmering. If a small piece of the toast is put into the oil and it sizzles, it is ready to cook. Then, cook each slice, mixture first, till its edge turns golden brown. Now, flip it and cook the other side for about a minute.

8: Now, start putting the slices on the wire rack with the paper napkins to drain the excess oil.

9: When drained, cut each toast slice into quarter-sized pieces. While serving, you can garnish them with sweet-hot mustard, pickle chips, and lemon wedges.

Maple cupcakes are the ideal dessert for winter and fall. Easy to make and not too sweet in taste, they are the perfect dessert, even for those who don’t have a sweet tooth. In a total of 35 minutes, these cupcakes can be made with minimal ingredients to serve 24 people in one yield. With only 15 minutes of preparation time and 20 minutes of cooking time, maple cupcakes are also ideal to be the go-to even in case of hunger that can be satiated with quick meals. Be it for charity bakes, bake sales, or just a cozy day in, maple cupcakes are the perfect sweet dish.

● Maple Syrup: 1 Cup

● Margarine: 5 tbsp

● Egg: 1

● All-Purpose Flour: 1 ½ cup

● Whole Wheat Flour: ½ cup

● Baking Powder: 2 ¼ tsp

● Ground Nutmeg: ½ tsp

● Salt: ½ tsp

● Ground Ginger: ¼ tsp

● Milk: ½ cup

Step 1 – Prepare two 12-cup muffin tins by oiling them while the oven is set to preheat to 350 degrees Fahrenheit.

Step 2- Take a large bowl, put in margarine and maple syrup, and whisk together well. When the mixture takes on a creamy consistency, mix in the egg properly. Beat well until completely folded into the batter. Take care to not over-mix.

Step 3 – Next, in a small bowl, mix in whole wheat flour, all-purpose flour, nutmeg, baking powder, salt, and ginger. When well combined, add this mixture to the wet ingredients in turns with milk in batches, properly mixing after each addition so that it is combined well to achieve the creamy consistency with no lumps.

Step 4 – When done, transfer the final batter to the well-oiled muffin cups filling them to ¾ of their capacity. If filled all the way, the batter might spill out. So be careful of that!

Step 5 – Put the muffin tins in the oven and bake for around 20-30 minutes. Once done, take them out and insert a toothpick in the cupcakes. If it comes out clean, that means your cupcakes are ready to be served!