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Smoked Trout, Crème Fraîche & Pickled Onion

['1/4 cup thinly sliced red onions', '1/4 cup red wine vinegar', '1 tablespoon sugar', '1/2 teaspoon kosher salt', '1/4 cup hot water', '12 slices pumpernickel bread', '1 teaspoon lemon zest', '1/4 teaspoon freshly ground black pepper', '1/2 cup crème fraîche', '12 ounces smoked trout', 'Chervil or dill']

Combine onions, vinegar, sugar, and kosher salt with 1/4 cup hot water in a bowl; let pickle for 30 minutes.
Grill bread slices.
Combine lemon zest, freshly ground black pepper, and crème fraîche in a bowl.
Spoon crème fraîche mixture onto toasts. Top each with about 1 ounce smoked trout and a few slices drained pickled onions.
Garnish with chervil or dill.

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