Recipe for: Toasted country bread with smoked trout spread and caramelized onion with mirabelle plums - photo 1
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Recipe for: Toasted country bread with smoked trout spread and caramelized onion with mirabelle plums

Fusion cuisine Appetizers 50 min Medium 0 views ~12.67 PLN * - (0)
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Description

A summer, Krakow-inspired snack that combines the rustic character of Polish country bread with a delicate, aromatic smoked trout spread and the sweet-sour touch of caramelized onions with mirabelle plums. This dish is perfect as an appetizer at a summer gathering or a light dinner after a barbecue — the spread is creamy, with a distinct smoky note from the trout, the onion adds sweetness and depth, while the mirabelle plums introduce fruity freshness. Serving: on lightly toasted bread, garnished with fresh dill and optionally arugula and toasted sesame seeds. Aesthetically: the contrast of the creamy pink of the spread, golden caramel, and purple-yellow mirabelle plums on dark, rustic bread makes a great impression on the plate.

Ingredients Used

Ingredients (16)

Servings:
4
  • Country bread 480 g
  • Smoked trout 200 g
  • Cottage cheese 200 g
  • 18% cream 60 ml
  • Onion 2 pcs (~300 g)
  • Mirabelle plum 200 g
  • Butter 30 g
  • Rapeseed oil 30 g
  • Sugar 20 g
  • Balsamic vinegar 15 ml
  • Lemon 0.8 pcs (~60 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • Dill 1.5 bunch (~30 g)
  • ✨ Optional
  • Arugula 40 g
  • Sesame 10 g
💰 Estimated dish cost: ~12.67 PLN (3.17 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the mirabelle plums under running water, dry with a paper towel, cut in half and remove the pits with a small spoon. Peel the onion and cut it in half, then slice into thin feathers (about 2-3 mm). Cut the peel from the lemon and squeeze the juice (one lemon should yield about 30-40 ml of juice). Finely chop the dill, setting aside a few sprigs for decoration.

Ingredients: mirabelle plum, Onion, Lemon, Dill
Use a sharp knife and a stable cutting board. A small spoon or a knife with a sharp tip is helpful for pitting mirabelle plums. If the mirabelle plums are very soft, work gently to avoid crushing the fruit.

Caramelizing

2

Heat a 24-26 cm skillet over medium heat. Add butter and 1 tablespoon of canola oil (if using), wait for the butter to melt and start to foam slightly. Add the chopped onion, reduce the heat to medium-low, and sauté uncovered for 10-12 minutes, stirring with a wooden spatula every 1-2 minutes, until the onion becomes soft and translucent. Slightly increase the heat and sauté for another 6-8 minutes, until the onion turns golden and begins to caramelize gently — it should be soft, slightly sticky, and sweet in taste.

Ingredients: Butter, Rapeseed oil, Onion
Use a wide pan so the onion has space to caramelize evenly. Do not rush the process with salt or too high a temperature — otherwise, the onion may burn instead of caramelizing.
3

When the onion is golden, add sugar and coat the onion with it. Add the halved mirabelle plums and sauté over medium heat for 3-4 minutes, until the fruit starts to release juice and becomes soft, but still holds its shape. Pour in the balsamic vinegar and stir for another 1-2 minutes, until the liquid reduces to a slightly syrupy glaze and everything shines. Taste, season with a pinch of salt and a bit of black pepper.

Ingredients: Sugar, mirabelle plum, Balsamic vinegar, Salt, Black pepper
Look for a syrupy consistency — not all juices need to evaporate completely, but the mixture should be thick and glossy. If the mirabelle plums are very sour, you can add an extra teaspoon of sugar.

Pasta

4

Transfer the caramelized onions with mirabelle plums to a plate and let them cool slightly (about 5 minutes). In a bowl, place the cottage cheese, sour cream, and zest along with 1/2 of the lemon juice. Use your fingers or a fork to break the trout into small flakes, checking for and removing any bones and larger pieces of skin. Add the flaked trout to the cottage cheese and gently mix to combine the ingredients — the paste should be creamy but with noticeable pieces of fish.

Ingredients: Cottage cheese, 18% cream, smoked trout, Lemon
Use a fork to mash the trout — if you want a very smooth paste, use an immersion blender briefly (1-2 seconds). Be mindful of the bones — it's best to do this over a bowl with good lighting.
5

Add chopped dill to the paste along with 2 g of black pepper and 2 g of salt (season gradually). Gently mix with a spoon, taste, and adjust the flavor — if the paste is too thick, add a spoonful of cream. The consistency should allow for easy spreading on toast, but it shouldn't be too runny.

Ingredients: Dill, Salt, Black pepper, 18% cream
Use a wide spoon to mix so as not to break the structure of the trout. If you used smoked trout with a very salty flavor, reduce the amount of salt.

Toasting

6

Heat a grill pan or a regular heavy-bottomed pan over medium-high heat. Lightly brush both sides of the bread slices evenly with canola oil (use a brush). Place the slices on the hot pan and grill for 2-3 minutes on each side until a crispy, golden crust forms with visible grill marks. Alternative: toaster or oven with a grilling function (3-4 minutes until browned).

Ingredients: country bread, Rapeseed oil
The best pan is 26 cm in diameter; do not overcrowd the pan so the temperature does not drop. If you are using a toaster, keep an eye on the bread — it browns quickly.

Assembly

7

On each grilled slice, evenly spread the trout paste (about 40-50 g of paste per slice). Then, add 1-2 tablespoons of caramelized onions with mirabelle plums, ensuring some of the fruit and syrup are visible on top. Add a few arugula leaves if using, sprinkle everything with a teaspoon of toasted sesame seeds, and garnish with a sprig of dill and a thin slice of lemon peel.

Ingredients: Cottage cheese, smoked trout, Onion, mirabelle plum, Arugula, Sesame, Dill
Use a wide-bladed spreading knife or a small spatula. Additionally, you can add arugula for a peppery contrast and sesame for crunch (optional).
8

Serve the toast immediately after preparation, placing 2 slices per serving on a wooden board or large plate. Next to it, place a wedge of lemon for squeezing just before eating; squeezing lemon enhances the flavor of the fish and fruit.

Ingredients: country bread, Lemon
Danie loses its crunch if it sits for too long — serve immediately. If you're preparing the pasta and onion in advance, keep them in the fridge separately until toasting.

Cleaning and final notes

9

Remove the remnants of caramelized onion from the pan and wipe it with a paper towel to prepare it for the next use. Store the remaining paste in a sealed container in the refrigerator for up to 48 hours.

To clean the pan, use hot water and a soft brush after it has cooled down. Do not wash a hot pan without letting it cool — a rapid temperature change can damage it.

Fun Fact

💡

In Krakow, the tradition of combining local cuisine with external influences dates back to the 19th century, when new ingredients and techniques arrived in the city. The combination of smoked fish with fruits is popular in coastal and mountainous regions, and the use of mirabelle plums gives the dish a local, seasonal character.

Best for

letnie przyjęcie przystawka po grillu lekka kolacja

Tips

🍽️ Serving

Serve with a chilled, dry white wine (e.g., riesling), a light craft beer, or a tangy drink based on pickled juice. For a vegetarian version, replace the smoked salmon paste with smoked tofu or baked salmon with plant-based cream cheese.

🥡 Storage

Store the paste in an airtight container in the refrigerator for up to 48 hours. The caramelized onions with mirabelle plums can be stored for up to 3 days. Prepare the toasts just before serving — the crispiness does not last long. For reheating the paste, use room temperature and gently mix if necessary before serving.

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