Smoked Trout Toasts: Your New Favorite Finger Food

These Filet Based Toasties Are the Ultimate Bite-Size Snack

Are you always on the lookout for something amazing and delicious to serve the next time it’s your turn to host? Worry not — this time, we have you covered. This smoked trout toast is the perfect finger food for you to hand out at your next party and is ready in just under an hour. Read on to know all you need for this minimal preparation, delectable dish that gives you flavorsome satisfaction.

Ingredients (Serves 10)

Ingredients (Serves 10)

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

For Serving:

Dill Pickle Chips

Chinese Sweet-Hot Mustard, and

Lemon Wedges

Preparation Tip:

Preparation Tip:

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.