Fast Recipes

Crostini with smoked trout, dill crème fraîche and cucumber

A simple starter for your next dinner party.

By Brigitte Hafner
  • Serves 4 - 6
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A simple starter for Christmas or the days after. We've used smoked trout and thinly sliced cucumber, but if there's a side of gravlax and a jar of cucumber pickles in the fridge they'll also do nicely in this setup.


  • 30 thin baguette slices from about ½ large white baguette
  • 50 gm butter, melted
  • 200 gm crème fraîche
  • 1 tbsp finely chopped dill
  • Juice of ½ lemon (or to taste)
  • ½ telegraph cucumber, thinly sliced
  • 250 gm thinly sliced smoked ocean trout
  • Watercress sprigs, to serve


  • 1
    Preheat oven to 175°C. Brush baguette with melted butter and bake, turning occasionally, until golden (8-9 minutes). Cool.
  • 2
    Whisk crème fraîche with dill, lemon juice and a large pinch of salt until slightly thickened.
  • 3
    Top crostini with slices of cucumber and a fold of smoked trout, spoon over crème fraîche mixture and top with a sprig of watercress to serve.