By Megan Fizell, Feasting on Art
Yield: 12 servings
1/2 red onion, sliced thinly
1/4 red wine vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
12 slices pumpernickel bread, toasted and quartered
1 teaspoon lemon zest
freshly ground black pepper
1/2 cup crème fraîche
250 grams [about 1/2 lb.] smoked trout
Dill
1. In a small bowl, combine the red onion with the vinegar, sugar, salt, and 1/4 cup hot water. Let sit for 30 minutes
2. In another bowl, combine the lemon zest, black pepper, and crème fraîche. Spoon the mixture on the toasted pumpernickel bread. Add a few grams of fish and top with pickled onions.
3. Garnish with a bit of dill and serve.
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