Smoked Trout and Arugula Toasts Makes 16 crostini; excellent with a martini 16 baguette slices, toasted, cooled Unsalted butter, room temperature 8 ounces smoked trout or black cod, skin and bones removed 1 lemon 16 arugula leaves 1. Spread toasted bread slices with butter. Break trout into bite-size pieces and arrange on toasts, dividing equally and pressing to adhere. 2. Squeeze a little juice from lemon over trout. Season trout with pepper. 3. Place an arugula leaf on each toast and serve.