Originally named: Grilled Bread With Creamed Florina Peppers & Smoked Trout. From the Greek Gourmet Traveler Summer 2006 edition for Kerasma. The picture of this was GORGEOUS (and that's saying something because I LOATHE fish.) I just wanted to eat them right off the page! It looked like a piece of bruschetta topped with the crushed peppers and a sliver of fish.
My Private Note
Units: US | Metric
- 1Grill the peppers on both sides (about 4 - 5 minutes per side), place them immediately in a bowl and cover with cellophane, keeping the bowl covered for 20 minutes.
- 2Skin the peppers and remove the seeds. Dry them on paper towels and cut them up.
- 3Fry them together with the oil and garlic in a frying pan on a low heat for 7 - 8 minutes until most of their juices have evaporated.
- 4Process them at medium speed until they become a velvety cream.
- 5Season with salt and pepper.
- 6Grill the bread on both sides and spread the pepper cream on each slice.
- 7Place two slices of trout on each piece of bread and decorate with the dill leaves and lemon zest.
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Nutritional Facts for Greek Bruschetta With Florina Peppers and Smoked Trout.
Serving Size: 1 (252 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 215.8
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 344.7 mg
- Total Carbohydrate 37.6 g
- Dietary Fiber 5.1 g
- Sugars 10.5 g
- Protein 5.8 g
The following items or measurements are not included:
lemons, rind of