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Smoked Trout Pâté Crostini. New years eve food

Smoked Trout Pâté Crostini

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Makes 20 crostini

Ingredients

  • 6 ounces smoked trout skin removed, flaked
  • 4 ounces cream cheese softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon prepared horseradish
  • 1 tablespoon chopped fresh dill
  • 1 baguette sliced into 20 rounds and toasted
  • 1 tablespoon capers drained
  • 1 tablespoon chopped chives

Instructions

  • Preheat the oven to 375°F and arrange the baguette slices on a baking sheet.
  • Toast the baguette slices for 5 to 6 minutes, until the edges are golden and the centers are crisp.
  • In a bowl, mash the flaked trout with the cream cheese, lemon juice and horseradish, leaving some visible flakes of fish rather than blending completely smooth.
  • Fold in the chopped dill until evenly distributed.
  • Spread about a tablespoon of the pâté onto each toasted baguette slice.
  • Top each one with a few capers and a scatter of chopped chives.
  • Serve within 30 minutes of assembling so the toast stays crisp.

Good to Know

Make the pâté up to 2 days ahead and keep refrigerated in an airtight container; toast the bread and assemble only right before serving.