Ingredients

• 3/4 teaspoon caraway seeds, crushed
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced shallot
• 1 smoked trout (about 1/2 pound), head, tail, skin, and bones discarded
• a 7-ounce jar roasted red peppers, drained and chopped
• 2 tablespoons chopped fresh parsley leaves
• fourteen 1/4-inch-thick French bread slices (about 2 ounces of 1 baguette), toasted and rubbed with 1/2 garlic clove

Instructions

1. In a bowl stir together caraway seeds, lemon juice, mustard, and shallot and add trout, mashing with a fork until finely flaked. Gently stir in roasted peppers and parsley and season with salt and pepper. Top toasts with trout mixture.