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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
ounces Cream Cheese (room temp)
tablespoons Minced Shallots
tablespoons Lemon Juice
ounces Smoked Trout, about 1 fillet
cup Sliced Radishes
Chives for garnish
Thinly Sliced Baguette
tablespoons Olive Oil
- Combine the cream cheese, shallots and lemon juice in a bowl, and then gently fold in the flaked smoked trout
- Heat a skillet or griddle pan on medium heat, lightly coating the bottom with olive oil
- 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
- Cool first crostini on racks while you toast up the rest
- Spread the crostini with trout pate, top with radishes and a sprinkling of chives
- This recipe was entered in the contest for Your Best Hors d'Oeuvre