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Smoked Trout and Pecan Crostini

Smoked Trout and Pecan Crostini

Oxmoor House JUNE 2006

  • Yield: 2 3/4 cups
  • Cook time:8 Minutes
  • Prep time:18 Minutes
  • Other:1 Hour

Ingredients

  • 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

Preparation

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.

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Smoked Trout and Pecan Crostini recipe

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