Food & Cooking Recipes Appetizers Smoked Trout and Pickled Onions on Toast Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2017 Print Rate It Share Share Tweet Pin Email Photo: Burcu Avsar Yield: 12 Slicing the pumpernickel toast into triangles makes this easy appetizer the perfect size for guests to eat in one bite. Ingredients 4 tablespoons creme fraiche 12 toasted pumpernickel triangles (from 6 slices) 3 ounces flaked smoked trout ¼ cup very thinly sliced jarred pickled onions Fresh dill, for garnish Freshly ground pepper Directions Dollop 1 teaspoon creme fraiche onto each triangle. Divide trout and onions among the triangles. Garnish with dill. Season with pepper; serve. Rate it Print