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Smoked Trout Crostini with Grilled Fennel and Red Onions
- 20 1/2-inch-thick diagonal slices crusty baguette
- 20 1/2-inch wedges fresh fennel bulb (from about 2 large bulbs), fronds reserved for garnish
- 20 1/2-inch wedges red onion (from 2 large onions)
- Olive oil
- 3 4 1/2-ounce packages skinless smoked trout fillets,* broken into chunks
Directions:View on Bon Appetit
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