Smoked Trout and Garlic Cream on Rye Toasts

Prep Time:
10 mins
Total Time:
1 hrs 25 mins
3 dozen

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.


  • 1 head garlic

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • Coarse salt and freshly ground pepper

  • 9 slices rye bread

  • ¼ 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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