These toasted tramezzini with smoked salmon trout are an elegant finger food for an aperitif, brunch or buffet. The Italian sandwich bread is toasted until crisp and topped with a creamy lemon crème fraîche and delicately smoked salmon trout. Fresh dill adds an aromatic note and turns the recipe into a quick starter that also works beautifully with smoked salmon.
Pairs perfectly with: NV Frerejean Frères Premier Cru Brut
Kitchen equipment:
- 1 toaster
- 1 good knife
- 1 board (wood or plastic)
- 1 mixing bowl
Ingredients: (Serves 4)
- 4 slices of tramezzini bread or white toast
- 1 tub crème fraîche
- Juice of half a lemon
- 150 g smoked salmon trout (pre-sliced)
- Olive oil
- Salt
- Pepper
- Fresh dill
Method:
Trim the crusts from the toast evenly on all sides (this is not necessary with tramezzini bread) and then toast it. Put the crème fraîche in a bowl, season with salt and pepper, add a splash of olive oil and the juice of half a lemon. Stir briefly until everything is combined. (Important: stir the crème fraîche carefully and not for too long, otherwise it will become runny.) Tear the salmon trout slices into similarly sized pieces. Cut the toasted slices diagonally into quarters, spread with the crème fraîche and top with the salmon trout. Finish with fresh dill.
Serve the toasted tramezzini with salmon immediately – ideal as Italian finger food, a light starter or a refined snack with an aperitif.
Tip: The recipe also works beautifully with smoked salmon and can be prepared shortly before serving. For extra freshness, finish the tramezzini with a little lemon zest or finely chopped chives.
