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Smoked whitefish can be easily substituted for the trout in this recipe.

Martha Stewart Living, September 1997

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Servings:
10
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Ingredients

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Directions

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  • Place trout, shallots, cream, horseradish, and pepper in the bowl of a food processor, and puree. Spread about 1/2 tablespoon trout puree onto each slice of toast. Garnish each slice with a small sprig of chervil, and serve immediately.

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