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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
- 6 ounces Cream Cheese (room temp)
- 3 tablespoons Minced Shallots
- 1 1/2 tablespoons Lemon Juice
- 4 ounces Smoked Trout, about 1 fillet
- 1/2 cup Sliced Radishes
- Chives for garnish
- 1 Thinly Sliced Baguette
- 2 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