Smoked Trout and Pecan Crostini

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 8 Minutes
Other: 1 Hours


1 (8-ounce) package smoked trout fillets, skinned and boned (about 2 fillets)
1 (8-ounce) package cream cheese, softened
1/2 cup chopped pecans, toasted
1/2 cup sour cream
1 shallot, quartered
2 teaspoons prepared horseradish
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 teaspoons minced garlic
1 French baguette, sliced into 1/3


Combine first 8 ingredients in a food processor; process until smooth. Chill 1 hour or up to 1 week. Serve at room temperature.

Combine olive oil and garlic; brush both sides of bread slices with garlic oil; arrange slices on baking sheets.

Bake at 400° for 8 minutes or until crisp and golden. Cool completely. Serve with spread.

Christmas With Southern Living 2006,

Oxmoor House

June 2006
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