Organic Mixed Baby Lettuces Smoked Utah Trout Crostini Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Slice the baguette into 1/3-inch (8 mm) rounds and arrange in a single layer on a baking sheet.

Brush each side of the slices lightly with 3 tablespoons olive oil, then sprinkle both sides with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper.

Bake for 8–10 minutes, flipping once halfway through, until golden and crisp at the edges. Remove and cool on a rack.

Prepare the spread

In a medium bowl, combine 4 oz softened cream cheese and 2 tablespoons crème fraîche (or Greek yogurt). Whisk until smooth and slightly airy.

Fold in 8 oz flaked smoked Utah trout, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons finely snipped chives, and 1 teaspoon rinsed capers. Gently break up larger flakes so the mixture is cohesive but still has visible trout pieces.

Season the mixture with 1/4 teaspoon freshly ground black pepper. Taste and adjust salt only if necessary (smoked trout and capers are salty). Cover and refrigerate while you prepare the vinaigrette and lettuce so flavors meld.

Make the mustard vinaigrette

In a small bowl or jar, whisk together 1 teaspoon Dijon mustard, 1/2 teaspoon whole-grain mustard, 1 tablespoon white wine vinegar, 1/2 tablespoon fresh lemon juice, 1 tablespoon minced shallot, and 1/2 teaspoon honey. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acid or sweetness as needed.

Place 4 cups organic mixed baby lettuces in a large bowl. Drizzle about half of the vinaigrette (reserve remaining for finishing) over the greens and gently toss to coat evenly. The salad should be lightly dressed — you can add more vinaigrette to taste.

Place cooled crostini on a serving platter. Spread about 1 to 1 1/2 tablespoons of the smoked trout mixture on each crostini, pressing lightly so it adheres but keeping some texture.

Top each trout-topped crostini with a small mound (about 1 tablespoon) of the lightly dressed mixed baby lettuces. Finish with a few microgreens or baby herbs if using.

Drizzle a few drops of the reserved mustard vinaigrette over each assembled crostini and finish with a light grind of black pepper. Serve with lemon wedges on the side.

If preparing ahead: keep crostini, trout spread, and dressed lettuce separate. Assemble within 30 minutes of serving for best texture.