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.