smoked trout on rye

prep time:  tbd
cook time:  6 minutes
servings:  6

6 1-inch pieces of smoked trout
2 pieces sliced rye bread - cut in thirds
3 tablespoons creme fraiche
1 tablespoon freshly grated horseradish
1 clove of garlic - sliced in half
olive oil
1/2 of a lemon
chives - garnish

1.  preheat oven to 375 degrees.  drizzle bread pieces with olive oil, salt and pepper and toast in oven, about 3 minutes on each side.  take them out and rub with cut sides of garlic.  line a serving platter.

2.  mix the horseradish with the creme fraiche and add a squeeze of lemon.  place a dollop on each piece of bread and top with trout.  garnish with chives.

- goop, november 2012

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