Smoked trout pate on herb toasts

Name: Smoked trout pate on herb toasts
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Ingredients: 1 long baguette (French stick), diagonally sliced into eight 1.5cm-thick slices; 1 tbsp olive oil; 1 tbsp chopped fresh continental parsley; 1 tbsp chopped fresh chives; 1 (about 320g) whole smoked rainbow trout, skin and bones removed, flaked; 80g (1/3 cup) light cream cheese, at room temperature; 2 tbsp thickened cream; 1 tbsp drained capers, roughly chopped; Salt & freshly ground black pepper

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Prep Time: 18 minutes

Cook Time: 7 minutes

Total: 25 minutes

Servings: 4

Cost: $7.33 /serving

Author : Jane Charlton

dinner party brunch canape

Ingredients

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1 long baguette (French stick), diagonally sliced into eight 1.5cm-thick slices1 tbsp olive oil1 tbsp chopped fresh continental parsley1 tbsp chopped fresh chives1 (about 320 grams) whole smoked rainbow trout, skin and bones removed, flaked80 grams (1/3 cup) light cream cheese, at room temperature2 tbsp thickened cream1 tbsp drained capers, roughly choppedSalt & freshly ground black pepper

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Instructions

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Step 1

Preheat oven to 200°C. Place the baguette slices on a baking tray. Brush with oil and sprinkle with parsley and chives. Bake in preheated oven for 6-7 minutes or until golden brown.

Step 2

Meanwhile, combine the smoked trout, cream cheese, cream and capers in a medium bowl. Taste and season with salt and pepper.

Step 3

Kid's task: Spoon the smoked trout pate onto the slices of herb toast. Serve immediately.

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