Smoked Trout Canape

Whether hosting a brunch or dinner, you cannot go wrong serving

these bite-size canapes with a glass of wine before the meal.

They were recently a hit at our local kindy cocktail party.

INGREDIENTS

200g Smoked Trout Fillet, boned

100g Sour Cream
Pinch of Nutmeg
2 Tsps of Horseradish Cream
1 Tbsp Dill, chopped

For Serving:

Gherkin, finely chopped in a food processor

1- 2 pkts of Mini Toast Biscuits

METHOD

Place the trout in food processor and pulse for 30 seconds

Remove half of trout from the food processor

Add sour cream, nutmeg and horseradish to the food processor

Pulse the food processor until smooth, similar to a mouse consistency

Taste to check whether you need more horseradish cream.

Take the mixture out of the processor and put it into a mixing bowl, add the dill and remaining trout.

Spoon mixture onto mini toasts with decorate with finely chopped gherkin.

Can be made up to 2 hours prior to serving.