Smoked trout pate on herb toasts

Cooking Fish Smoked trout pate on herb toasts

Let the kids help you get ready for your next special occasion. This pate recipe is beautiful but simple enough that anyone can put it together.

Lables: Egg free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C. Place the baguette slices on a baking tray. Brush with oil and sprinkle with parsley and chives. Bake in preheated oven for 6-7 minutes or until golden brown.
  2. Meanwhile, combine the smoked trout, cream cheese, cream and capers in a medium bowl. Taste and season with salt and pepper.
  3. Kid's task: Spoon the smoked trout pate onto the slices of herb toast. Serve immediately.

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1 long baguette , diagonally sliced into eight 1.5cm-thick slices
1 tbsp olive oil
1 tbsp chopped fresh continental parsley
1 tbsp chopped fresh chives
1 whole smoked rainbow trout, skin and bones removed, flaked
80g light cream cheese, at room temperature
2 tbsp thickened cream
1 tbsp drained capers, roughly chopped
Salt & freshly ground black pepper

Adv

Autors
Preparation time
18
Cooking time
07
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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