Name: Smoked Trout & Lemon Ricotta Bruschetta with Shaved Fennel and Blood Orange
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-inspired / Mediterranean
Ingredients: 4 slices (about 240 g total) Sourdough bread; 160 g Whole-milk ricotta; 200 g Smoked trout, flaked; 4 small (about 400 g total), segmented, reserve juice Blood oranges, small; 120 g Fennel bulb, very thin shaved; 4 tablespoons (about 12 g) Fresh dill, chopped; 1 teaspoon (finely grated) Lemon zest; 4 teaspoons (about 20 ml) Extra-virgin olive oil

More recipes like this

Lemon-Herb Pan-Grilled Chicken with Warm Quinoa, Shaved Beet & Orange Arugula Salad
Grilled Lemon-Herb Chicken Thighs with Brown Basmati Rice, Roasted Beets & Blood Orange Arugula
Lemon Ricotta & Spring Pea Toasts with Soft-Poached Egg, Mint & Chive
Charred Lemon-Dill Grilled Chicken with Spring-Pea Quinoa and Shaved Asparagus
Spring Pea & Lemon Ricotta Toast with Soft‑Boiled Eggs and Radish
Pan-Seared Lemon-Dill Steelhead Trout with Warm Spring-Pea & Asparagus Quinoa Salad
Browse all recipes →