Our pea and trout crostini make for a simple starter that has all the fabulous flavours of spring! If you’re looking for a new party food recipe this pea and trout crostini is perfect. It’s quick, easy and full of fresh flavours. The best part is that you can prep the pea puree and crostini ahead of time and assemble on the day you need them. So when you’re friends and family are over you don’t have to stress about your starter and can spend more time having fun! This recipe for pea and trout crostini serves eight but it’s very easy to scale up if you’re catering for more. We’ve got lots more crostini recipes and if you like the pea and trout combination, you should definitely try our pea and prawn crostini. We’ve also got delicious vegetarian options like beetroot and goat’s cheese or avocado and goat’s cheese. Crostini are super versatile and can be topped with whatever toppings you fancy. Use our recipes as a starting place and then start experimenting!
- 225g frozen petits pois, defrosted
- juice of 1⁄2 lemon
- 1 garlic clove, crushed
- few leaves of fresh mint, torn
- 2tbsp extra-virgin olive oil, plus extra to drizzle
- baguette, thinly sliced into 16 pieces
- 200g smoked trout fillets
- handful of fresh pea shoots and radish slices, to decorate
Blitz together the petits pois, lemon juice, garlic, mint and oil, then season with salt and pepper. Chill until ready to serve.
Place the bread slices on a baking tray and drizzle with oil. Grill on a low heat until lightly toasted on both sides.
Allow to cool slightly then arrange on a serving platter. Put a good spoonful of pea purée onto each crostini, then top each with sliced trout, lightly drizzle with the olive oil and garnish with pea shoots and radish slices.
Top tip for making Pea and trout crostini
Make both the crostini and the pea puree ahead of time and assemble on the day