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Finger food snack with smoked trout fillet

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Ingredients for 8 servings:

  • 4 trout fillets, smoked
  • 8 slices of baguette
  • 1 stalk(s) leek, small
  • 2 carrots
  • 1 tbsp butter
  • 1 pinch(s) of sugar
  • salt and pepper
  • 150 g herb cream cheese
  • 1 tbsp horseradish (cream), from the jar
  • dill
  • chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Fits perfectly on any buffet

Wash and trim the leeks and slice them into thin rings. Peel and finely grate the carrots. Heat butter in a pan, sprinkle the leeks and carrots with the sugar, and sauté for about 8 minutes. Stir 2 teaspoons of cream cheese into the vegetable mixture and season with salt and pepper. Spread the remaining cream cheese on the baguette slices, then top with the vegetable mixture. Cut the trout fillets into pieces and place them on top. Garnish with creamed horseradish, fresh dill, and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Finger food snack with smoked trout fillet

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