Piemontese Smoked Trout Bite with Quick-Pickled Shallot and Parsley Oil
A small Piemontese-style snack — flaked smoked trout on a thin gluten-free toast with quick-pickled shallot and a parsley-olive-oil drizzle. A 50 g portion of trout delivers more than the daily B12 target without leaning on dairy or eggs.
- Prep
- 10 min
- Cook
- 1 min
- Total
- 11 min
- Servings
- 1
Ingredients
- 50gsmoked trout, flaked
- 1small slice (25g)gluten-free country bread
- 1small (20g)shallot, thinly sliced
- 2tsp (8g)extra-virgin olive oil
- 1tbsp (15g)red wine vinegar
- 1/2(~20g juice)lemon, juiced
- 1tbspflat-leaf parsley, chopped
- 1small clove (2g)garlic, halved
- pinchsea salt
- pinchblack pepper
Instructions
- 01
Toss the sliced shallot with the red wine vinegar and a pinch of salt in a small bowl. Set aside for 8 minutes to quick-pickle.
- 02
Stir the chopped parsley, half the lemon juice, and the olive oil together in a second small bowl with a pinch of pepper.
- 03
Toast the gluten-free bread in a dry skillet over medium heat for 1 minute per side, then rub with the cut garlic clove.
- 04
Lay the flaked smoked trout across the toast. Drain the pickled shallot and scatter on top.
- 05
Spoon the parsley oil over the bite and finish with the remaining lemon juice.
Nutrition (per serving)
- Calories
- 215kcal
- Protein
- 16g
- Carbs
- 16g
- Fat
- 11g
- Fiber
- 2g
- Selenium
- 14mcg
- Zinc
- 0.7mg
- Iron
- 1.2mg
- B12
- 3.5mcg
- Iodine
- 12mcg
- Sodium
- 460mg