![Smoked Trout Toasts](https://cdn.statically.io/img/www.foodandwine.com/thmb/VtD1GoV_fR6a1_n6JZ8RUoj7Okg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Smoked-Trout-Toasts-FT-RECIPE1222-5a43360743b145609f7223c2c6886508.jpg)
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely
These crispy fried toasts from Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco are spread with a wonderfully creamy smoked trout salad and coated in a generous layer of sesame seeds. They are deliciously salty and crunchy when hot out of the pan. The sweet challah slices fry to a perfect golden brown, while a finishing squeeze of lemon juice adds a touch of brightness to these irresistible appetizers. Hot-smoked trout fillets are available at most grocery stores or at specialty seafood markets.
Make ahead
Trout mixture can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Suggested pairing
Crisp, toasty sparkling wine: Domaine Carneros Estate Brut.
Ingredients
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1 (1-pound) bakery challah bread loaf
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1 (12-ounce) skinless hot-smoked trout fillet
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2 large eggs
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1/3 cup mayonnaise
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3 tablespoons finely chopped fresh chives
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1 1/2 tablespoons finely chopped drained capers
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1 tablespoon finely chopped fresh dill
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1/3 cup white sesame seeds
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Vegetable oil
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Dill pickle chips, Chinese sweet-hot mustard, and lemon wedges, for serving
Directions
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Set a wire rack inside a rimmed baking sheet. Line rack with paper towels.
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Cut 6 (1-inch-thick) bread slices from middle of challah loaf. Trim off bottom crust of each slice, and discard. Set bread slices aside. Reserve remaining challah loaf for another use.
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Using your hands, gently flake trout fillet into small chunks in a medium bowl. Add eggs, mayonnaise, chives, capers, and dill; stir with a rubber spatula to combine.
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Transfer half (about 1 cup) of trout mixture to a food processor. Pulse until relatively smooth (like a well-mashed tuna salad), about 4 pulses. Transfer mixture to a bowl. Repeat with remaining trout mixture, adding processed trout mixture to bowl.
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Spread 1/3 cup trout mixture evenly on each bread slice, spreading all the way to edges of bread. Let stand to help mixture adhere to bread, about 10 minutes.
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Pour sesame seeds into a wide shallow bowl, and shake bowl to spread seeds in an even layer. Press each toast, trout side down, into sesame seeds to evenly coat.
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Pour oil to a depth of 1/4 inch into a large nonstick skillet; heat over medium until oil shimmers vigorously and a small piece of trout toast sizzles when added to oil. Working in 3 batches, place 2 bread slices, trout side down, in skillet; cook until edges of trout mixture are golden brown (crust of bread will be deeply browned), about 2 minutes. Flip bread slices; cook until bread is golden brown and crisp, 30 seconds to 1 minute. Transfer to prepared wire rack to drain. (Adjust heat as needed to prevent toasts from browning too quickly.)
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Cut toasts into quarters. If desired, serve with pickle chips, sweet-hot mustard, and lemon wedges.