Smoked Trout Canape

By á-31949

Ingredients

• The boneless, skinless meat of one of whole smoked trout
• 1 loaf thinly sliced white bread
• 1/4 lb butter
• 1 cup creme fraiche or cream cheese
• 1 Tbl grated horseradish
• 1/2 cup chevre goat cheese
• dash Worcestershire
• zest of one lemon
• salt, pepper, cayenne
• Chevril or another nerb for garnish

Preparation

Step 1

1. Place trout in a food processor and puree until very fine.
2. Add half the creme fraiche, half the goat cheese, the lemon zest, horseradish, dash of Worcestershire.
3. Pulse in food processor.
4. Adjust consistency by adding more creme fraiche and/or goat cheese.
5. Season with salt, pepper and cayenne.
6. Melt the butter.
7. Cut circles of the white bread.
8. Dip each side of the cirlce into the butter and back at 325 degrees until just golden brown.
9. Allow to cool.
10. Pipe trout/cheese mixture onto the crouton.
11. Garnish with chervil and serve.