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:
  • Total Time:
  • Servings: 8
  • Yield: Makes 3 dozen
Smoked Trout and Garlic Cream on Rye Toasts

Source: Martha Stewart Living, December 2010


  • 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


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

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


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