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Smoked trout pate on herb toasts
Smoked trout pate on herb toasts
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Prep Time:
18 minutes
Cook Time:
7 minutes
Total Time:
25 minutes
Get the kids involved in making this easy yet elegant pate recipe for your next special event.
Ingredients:
  • 1 long baguette (French stick), diagonally sliced into eight 1.5cm-thick slices
  • 18.20 gm olive oil
  • 20.00 ml chopped fresh continental parsley
  • 20.00 ml 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
  • 40.40 gm thickened cream
  • 20.00 ml drained capers, roughly chopped
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 200°C. Arrange the baguette slices on a baking tray and generously brush them with oil. Sprinkle with fresh parsley and chives. Bake in the preheated oven for 6-7 minutes, or until beautifully golden brown.
  • In a medium bowl, mix together the smoked trout, cream cheese, cream, and capers. Season with salt and pepper to taste.
  • Gently spread the flavorful smoked trout pate onto the fragrant herb toast slices. Enjoy right away.

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