Smoked trout curry toast

Ingredients:

• 6 tablespoons of vegetable oil
• 1 small red onion, finely chopped
• 1 red jalapeño, finely chopped (remove seeds to reduce heat)
• 3 cloves garlic, crushed
• 1 tbsp. curry powder
• 2 large tomatoes (about 450 g), diced
• 220 g smoked trout, cut into 1 cm pieces, skin removed (about 2 cups)
• 4 large slices sourdough bread (about 2cm thick)
• 1 cup tightly packed fresh cilantro or mint, finely chopped
• 1/2 large fennel root, very thinly sliced, + 1/4 cup chopped fennel greens

Preparation:

1. Preheat oven to grill mode.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the red onion, jalapeño, garlic, and curry powder and cook, stirring occasionally, until the onion is softened, about 2 minutes. Add the tomatoes and cook, stirring, until they begin to soften, 2-4 minutes. Remove from heat, add the smoked trout, and season with salt and pepper to taste.
3. Place the bread slices on a baking sheet and brush both sides with vegetable oil (1 tablespoon per slice); season with salt and pepper. Toast the bread, turning once, until golden brown, 1-2 minutes.
4. Add half the greens to the trout mixture, then spoon it onto the toast. Toss the fennel with the remaining chopped greens, 1 tablespoon of vegetable oil, the fennel greens, and a pinch of salt and black pepper. Serve with toast.