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Smoked Trout and Garlic Cream on Rye Toasts

A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with Amaretto-Bourbon Punch.

  • prep: 10 mins
    total time: 1 hour 25 mins
  • servings: 8

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Ingredients

  • 1 head garlic
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 9 slices rye bread
  • 1/4 cup heavy cream
  • 6 ounces smoked trout, flaked into small pieces
  • 18 to 20 cornichons, sliced on the bias into 1-inch pieces

Directions

  1. Step 1

    Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.

  2. Step 2

    Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.

  3. Step 3

    Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.

  4. Step 4

    Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

Source
Martha Stewart Living, December 2010

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Reviews (1)

  • 7 Dec, 2011

    great