Reviews (1)        Add Rating & Review     62 Ratings   5 star values:        9    4 star values:        4    3 star values:        29    2 star values:        14    1 star values:        6                Martha Stewart Member     Rating: Unrated       12/07/2011   great

Back to Smoked Trout and Garlic Cream on Rye Toasts All Reviews for Smoked Trout and Garlic Cream on Rye Toasts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Smoked Trout and Garlic Cream on Rye Toasts Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 8 Yield: Makes 3 dozen

Ingredients Ingredient Checklist 1 head garlic 1 tablespoon extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 9 slices rye bread 1/4 cup heavy cream 6 ounces smoked trout, flaked into small pieces 18 to 20 cornichons, sliced on the bias into 1-inch pieces

Gallery Smoked Trout and Garlic Cream on Rye Toasts

Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 8 Yield: Makes 3 dozen

Smoked Trout and Garlic Cream on Rye Toasts

Smoked Trout and Garlic Cream on Rye Toasts

Smoked Trout and Garlic Cream on Rye Toasts

Recipe Summary prep: 10 mins total: 1 hr 25 mins Servings: 8 Yield: Makes 3 dozen

Recipe Summary

prep: 10 mins total: 1 hr 25 mins

Servings: 8 Yield: Makes 3 dozen

prep: 10 mins

total: 1 hr 25 mins

prep:

10 mins

total:

1 hr 25 mins

Servings: 8

Yield: Makes 3 dozen

8

Makes 3 dozen

Ingredients

Ingredients

  • 1 head garlic 1 tablespoon extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 9 slices rye bread 1/4 cup heavy cream 6 ounces smoked trout, flaked into small pieces 18 to 20 cornichons, sliced on the bias into 1-inch pieces

Directions

Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.

Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.

Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.

Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.

Reviews (1)

 Add Rating & Review     62 Ratings   5 star values:        9    4 star values:        4    3 star values:        29    2 star values:        14    1 star values:        6        

   Martha Stewart Member     Rating: Unrated       12/07/2011   great

Reviews (1)

Add Rating & Review     62 Ratings   5 star values:        9    4 star values:        4    3 star values:        29    2 star values:        14    1 star values:        6

Add Rating & Review

62 Ratings 5 star values: 9 4 star values: 4 3 star values: 29 2 star values: 14 1 star values: 6

62 Ratings 5 star values: 9 4 star values: 4 3 star values: 29 2 star values: 14 1 star values: 6

62 Ratings 5 star values: 9 4 star values: 4 3 star values: 29 2 star values: 14 1 star values: 6

  • 5 star values: 9 4 star values: 4 3 star values: 29 2 star values: 14 1 star values: 6

    Martha Stewart Member     Rating: Unrated       12/07/2011   great

    Martha Stewart Member

    Rating: Unrated 12/07/2011

great

Rating: Unrated

All Reviews for Smoked Trout and Garlic Cream on Rye Toasts

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Smoked Trout and Garlic Cream on Rye Toasts

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest