Be the Talk of Your Next Party With This Smoked Trout Toast Recipe

Are you planning to invite friends over for a fun evening but don’t know what to serve? Well, don’t worry! Here’s a delicious recipe for smoked toast by Evan Bloom, the founder and CEO of Wise Sons Jewish Delicatessen.


● 1 challah bread loaf

● 2 large eggs

● 3 tablespoons finely chopped fresh chives

● 1/3 cup white sesame seeds

● 1 (12-ounce) skinless hot-smoked trout filet

● 1/3 cup mayonnaise

● 1 tablespoon finely chopped dill

● 1 1/2 tablespoons finely chopped, drained capers

● Vegetable oil

● For serving: dill pickle chips, Chinese sweet-hot mustard, and lemon wedges


● Take a rimmed baking sheet and put a wire rack inside it; cover the rack with paper towels.

● Take a challah bread loaf and cut six 1-inch-thick slices from the middle. Keep the bread slices aside after cutting the bottom crusts off each of them.

● In a medium bowl, carefully separate the trout filet into small pieces using your hands. Add mayonnaise, capers, eggs, dill, and chives to the bowl and mix it well.

● Put about one cup of the trout mixture in the food processor and pulse it until it is smooth. Transfer the processed mixture to a bowl. Repeat the same process with the remaining unprocessed trout mixture.

● Take the sliced bread pieces and spread the processed mixture evenly. Do not forget to cover the edges of the slices. Keep the bread aside for about 10 minutes so that the mixture can stick nicely to the bread.

● In a bowl, add sesame seeds and shake it well. Then take the bread slices and stick them to the sesame seeds with the trout mixture side down to coat the slices nicely.

● In a nonstick skillet, add ¼ inch oil and heat over medium-high until the oil shimmers. Place two slices of bread, trout mixture side down, and fry until the edges of the trout mixture are browned. Cook the bread slices on the other side until they’re golden brown and crisp. To drain, transfer it to the wire rack.

● Cut the toast into small pieces. Serve with some pickle chips and lemon wedges on the side.

Homemade Oat Milk Recipe to Enjoy Creamy Oat-y Deliciousness

You don’t have to be vegan to try oat milk! This super creamy healthy milk with a yummy oat-y taste is perfect for adding in your regular coffee or tea, ice cream, cold beverages, and even in baking desserts. Ditch the store-bought cartons, and follow this homemade recipe to make your own velvety smooth oats milk with minimal equipment and 5 minutes of time.


• Whole rolled oats, ½ cup • Filtered water, 3 cups • Maple Syrup/Honey, 2 teaspoons • Vanilla extract, ½ teaspoon • Sea salt, 1/8 teaspoon


• Add oats and water into a powerful blender and blend it for 30 seconds. The water should look white and creamy.

• Next, take a large bowl and place a fine-mesh strainer over it. Pour the blended oat milk through it. A small amount of the liquid may pool at the bottom of the strainer, but that’s absolutely fine! Discard this liquid and any remaining oat pulp below it.

• This step is optional, so you can skip it if in a hurry. But if you wish for extra-smooth milk, this simple step is necessary. Just strain the liquid once again, and discard any leftover pulp this time too. This double straining will give the ultimate smoothest silkiest texture to your oat milk.

• Sweeten up the milk with a pinch of salt, a dash of maple syrup or honey, and a splash of vanilla extract. For best taste, chill it in the fridge, and savor at your will.

Notes of Caution

• Do not over-blend, lest you compromise the texture.

• Don’t press out the liquid a lot like almond milk or other plant-based milk. Here the trick is to apply less pressure and discard the remaining pulp. Otherwise, the milk will become slimy and gritty.

• When sitting in the fridge, natural separation will occur in the oat milk. You can shake it like other kinds of milk before use. But to enjoy the velvety smooth texture, it’s better to leave the pulp at the bottom and pour the creamy milk off the top.