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Marc In Seattle

REC: Smoked Trout Toasts

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169 posts
Joined: Dec 13, 2005

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Posted to Thread #405 at 3:42 pm on Jan 12, 2006

This is a recipe from the new Herbfarm cookbook by JErry Traunfeld called The Herbal Kitchen. Made it last month in a cooking class with the author and have odne it many times since, both with smoked trout and smoked salmon. It was a great combination as an appetizer with a white burgundy. We also did the mushroom, prosciutto and cream bruschetta from epi you can find here: http://www.epicurious.com/recipes/recipe_views/views/107462

Marc
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Smoked Trout Toasts

Makes about 20

8 oz smoked trout, skinned
4 Tbsp unsalted butter, softened
2 Tbsp sour cream
2 Tbsp chopped marjoram
2 Tbsp chopped chives
Freshly ground black pepper
A good crusty Baguette
Extra Virgin Olive Oil

Crumble the trout into the bowl of an electric mixer fitted with a paddle. Add the butter, sour cream, herbs and a good grinding of black pepper. Mix on medium speed until the fish is broken down, the butter is incorporated, and you have a coarse spread (if you donít have a stand mixer, pulse the ingredients briefly in a food processor.)

Preheat your broiler to high with the oven rack in the top third of the oven. Cut ľ inch slices from the baguette with a serrated knife. Lay them out on a baking sheet and brush both sides lightly with olive oil. Put them under the broiler until the tops are nicely toasted.

Flip the toasts and spread about 2 Tsp of the trout topping on each. Right before you are ready to serve them to your guests, run the toasts under the broiler until the edges brown and the topping is warm. Serve while still warm.


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