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Smoked Trout Pate Crostini with Apple, Fennel & Smoked Almonds
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.
Adapted from TasteFood Blog
Adapted from TasteFood Blog
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/