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Monday, March 18

Mountain crostini with smoked trout and apple cream

Horseradish, grated
2-inch piece
Apple, green, peeled, cored, chopped
Lemon, stained juice
Yogurt, plain, low fat
scant ½ cup
Cream, heavy
scant ½ cup
Baguette, sliced diagonally,
buttered, toasted
Smoked trout
7 ounces

Pepper, freshly ground

  1. Combine the horseradish and apple in a bowl, and sprinkle with the lemon juice. 
  2. Stir in the yogurt, and then the cream; season with salt and pepper to taste. 
  3. Spread mixture on slices of bread, top with smoked trout, and serve. 
Recipe adapted from The Silver Spoon.

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