Author Notes
This is a riff on a Martha Stewart recipe dug out of her one of her entertaining cookbooks from the 80s. I toast up the baguette on the stove top with plenty of oil oil and add sliced radishes on top to add a little crunch and a cool, fresh counterpoint to the rich pate. These are the first to go at any party, and oh so pretty. —ccasey
Ingredients
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6 ounces
Cream Cheese (room temp)
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3 tablespoons
Minced Shallots
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1 1/2 tablespoons
Lemon Juice
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4 ounces
Smoked Trout, about 1 fillet
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1/2 cup
Sliced Radishes
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Chives for garnish
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1
Thinly Sliced Baguette
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2 tablespoons
Olive Oil
Directions
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Combine the cream cheese, shallots and lemon juice in a bowl, and then gently fold in the flaked smoked trout
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Heat a skillet or griddle pan on medium heat, lightly coating the bottom with olive oil
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Add baguette slices, using a pastry brush to apply oil to the other side. Flip when first side begins to brown. Watch closely as the entire cooking time is just 1-2 minutes
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Cool first crostini on racks while you toast up the rest
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Spread the crostini with trout pate, top with radishes and a sprinkling of chives
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