Smoked Fjord Trout and Tapenade on Bruschetta

• 300 g smoked trout
• 1 pcs baguette
• 1 dl olive oil
• 2 cloves garlic

Tapenade

• 2 pcs anchovy fillet, canned
• 250 g olives, black
• 1 tbsp capers
• 2 cloves garlic
• 1 dl olive oil

• Cut smoked Fjord Trout in thin strips and slice the baguette.
• Toss the baguette slices in olive oil and pan-fry oliven and crispy.
• Cut garlic cloves in half and rub on the baguette slices.
• Mix all the ingredients for the tapenade in a food processor.

Serve bruschetta with Fjord Trout strips and tapenade on top. Garnish with fresh herbs if you have.