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Smoked trout croutes
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Prep Time:
15 minutes
15 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
60 minutes
60 minutes
Savory trout and dill cream cheese balls baked to perfection, served warm on crispy bruschetta.
Ingredients:
- 250g spreadable cream cheese, room temperature
- 58.75 gm sour cream
- 10.60 gm lemon juice
- 6.10 gm Worcestershire sauce
- 150g smoked trout portion, flaked
- 1 bunch dill, fronds finely chopped
- 1 rustic baguette, sliced and lightly toasted
Instructions:
- Blend the cream cheese, sour cream, lemon juice, and Worcestershire sauce until creamy, then gently incorporate the trout.
- Form tablespoons of the trout mixture into balls. Roll the balls in the chopped dill to coat them. Place on a tray lined with non-stick baking paper and refrigerate for 30 minutes to firm up.
- Chill before enjoying with crispy croutons.
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