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Smoked Trout on Pumpernickle Stars

SERVINGS
Donata Maggipinto Servings
RATE THIS RECIPE
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SERVINGS
Donata Maggipinto Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1 smoked trout
  • 12 slice pumpernickel bread
  • 1 cup heavy cream
  • 1/4 cup horseradish
  • 1/4 cup salt and pepper
  • 2 tablespoon lemon zest

Preparation

Baking Directions:

Preheat oven to 350F.

Separate smoked trout from bone in bite-size pieces (the trout will break off naturally in chevron shapes); reserve.

Using a 2 to 3-inch star-shaped cookie cutter, cut out stars from bread slices (2 per slice).

  Arrange stars on a cookie sheet and bake, turning once, until lightly toasted.

Just before serving, prepare horseradish cream.

In a medium bowl, whip cream until medium peaks form.

Stir in horseradish and salt and pepper to taste.

Spoon a dollop of cream onto each star.

Top with a smoked trout chevron and garnish with lemon zest.