prep time: tbd
cook time: 6 minutes
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
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