Smoked Trout Canape (or Spread) (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Hors d'Oeuvres - 11/21/11

Ingredients

• The boneless, skinless meat from one whole smoked trout, peel skin off
• 1 loaf thinly sliced white bread (such as Pepperidge Farm "Very Thin" bread)
• 1/4 lb. unsalted butter
• 1 cup creme fraiche or cream cheese
• 1 TB grated horseradish, squeeze liquid out
• 1/2 cup chevre goat cheese
• dash of worcestershire
• zest of one lemon, add juice if needed
• salt, pepper, cayenne (taste before adding salt)
• Herbs (such as curly parsley) for garnish

Preparation

Step 1

Place trout in food processor and puree until very fine.

Add half of cream fraiche, half of goat cheese, lemon zest, horseradish, dash of worcestershire. Pulse in food processor.

Adjust consistency by adding more cream fraiche and/or goat cheese. Taste... then season with salt & pepper, cayenne.

For Canapes:

Preheat oven to 325 degrees.

Melt the butter. Cut out circles of the white bread. Dip each circle into the butter and place on cookie sheet. Bake in oven until just golden brown. Allow to cool.

With piping bag, pipe trout/cheese mixture onto canape. Garnish with herbs.

TIMESAVER: If you don't have time to pipe onto canapes, you could serve with crackers as spread.