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Smoked Trout Páte
*4 oz. smoked trout
*2 tbls. prepared horseradish, drained
*1/3 cup sour cream
*1/4 cup heavy cream
*1 tbls. capers
*Dill sprigs for garnish
*2.75 oz. package petits toasts
1Place trout and horseradish in blender or food processor. Puree for one minute. Add sour cream and heavy cream and process until combined. Transfer to serving bowl or container and stir in capers. Garnish with fresh dill. Serve on petits toast squares.
  • Will keep, refrigerated, for up to 3 days.