Smoked Trout and Pecan Crostini

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour


  • 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


  1. Combine first 8 ingredients in a food processor; process until smooth. Chill 1 hour or up to 1 week. Serve at room temperature.
  2. Combine olive oil and garlic; brush both sides of bread slices with garlic oil; arrange slices on baking sheets.
  3. Bake at 400° for 8 minutes or until crisp and golden. Cool completely. Serve with spread.
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