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.

Recipe «Smoked trout pate on herb toasts» presented in category Recipes / Fish, to prepare this dish you will need no more 07 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.