Smoked Trout Pate Crostini with Apple, Fennel & Smoked Almonds

Smoked Trout Pate Crostini with Apple, Fennel & Smoked Almonds
  1. 8 ounces smoked trout, skin and any bones removed
  2. 6 ounces cream cheese, room temperature
  3. 1/4 cup grated white onion with juices
  4. 1/4 cup fresh lemon juice
  5. 1 t. Worcestershire sauce
  6. 1 t. freshly ground black pepper
  7. 1/2 t. sriracha
  8. 1 Granny Smith apple, finely diced
  9. 1/4 fennel bulb, finely diced & fronds reserved
  10. 1 T. apple cider vinegar
  11. 1-2 T. extra virgin olive oil
  12. kosher salt
  13. 1/3 cup smoked almonds, chopped
  14. French bread round crostini*
For pate
  1. Process trout, cream cheese, onion, lemon juice, Worcestershire, black pepper & sriracha in a food processor until smooth.
For apple/fennel "salad"
  1. Combine diced apple, fennel, vinegar and olive oil. Add a few chopped fennel fronds. Add kosher salt to taste.
To assemble
  1. Smear pate on crostini. Top with a spoonful of the fennel/apple salad. Sprinkle with chopped almonds.
  1. *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.
Adapted from TasteFood Blog
Adapted from TasteFood Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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