Smoked Trout Pate Crostini with Apple, Fennel & Smoked Almonds December 17, 2014 by Jill Foucre Leave a Comment Smoked Trout Pate Crostini with Apple, Fennel & Smoked Almonds 2014-12-17 12:26:51 Print Ingredients 8 ounces smoked trout, skin and any bones removed 6 ounces cream cheese, room temperature 1/4 cup grated white onion with juices 1/4 cup fresh lemon juice 1 t. Worcestershire sauce 1 t. freshly ground black pepper 1/2 t. sriracha 1 Granny Smith apple, finely diced 1/4 fennel bulb, finely diced & fronds reserved 1 T. apple cider vinegar 1-2 T. extra virgin olive oil kosher salt 1/3 cup smoked almonds, chopped French bread round crostini* For pate Process trout, cream cheese, onion, lemon juice, Worcestershire, black pepper & sriracha in a food processor until smooth. For apple/fennel "salad" Combine diced apple, fennel, vinegar and olive oil. Add a few chopped fennel fronds. Add kosher salt to taste. To assemble Smear pate on crostini. Top with a spoonful of the fennel/apple salad. Sprinkle with chopped almonds. Notes *I use ready made French bread rounds from Fresh Market. You can also make your own using French bread and olive oil. Pumpernickel squares are also a nice choice. By Amy Patterson Adapted from TasteFood Blog Adapted from TasteFood Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/