Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Smoked Trout Crostini

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Smoked Trout Crostini Empty Smoked Trout Crostini

Post by Lobo Fri 23 Dec 2016, 4:50 pm

Smoked Trout Crostini Img3l
Smoked Trout Crostini

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
Sophisticated yet simple to assemble, these crostini from cookbook author Leah Koenig are an excellent accompaniment for Champagne or cocktails at a holiday gathering.


Ingredients:


  • 12 slices ciabatta or other rustic bread, each about 1/2 inch (12 mm) thick
  • Extra-virgin olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 6 oz. (180 g) cream cheese
  • 2 Tbs. finely chopped shallots
  • 1 Tbs. brine-packed capers, drained
  • 2 tsp. fresh lemon juice
  • 1/2 lb. (250 g) smoked trout, skin and bones removed, flaked with a fork
  • Snipped fresh chives for garnish

Directions:

Preheat an oven to 400°F (200°C).

Brush both sides of the bread slices with lightly with olive oil and sprinkle lightly with salt. Arrange in a single layer on a baking sheet. Bake until crisp and golden, 8 to 10 minutes, turning them once about halfway through the cooking time. Remove from the oven and let cool slightly.

In a food processor, combine the cream cheese, shallots, capers, lemon juice and a pinch of salt. Process until thoroughly blended and smooth.

To assemble, spread a rounded tablespoonful of the cream cheese mixture onto each crostini. Divide the trout evenly among the crostini and season with pepper. Garnish with chives and serve immediately. Serves 6.

Recipe courtesy of Leah Koenig, author of Modern Jewish Cooking

    Current date/time is Wed 01 Feb 2023, 4:00 am