Important: You must be 19 years of age to purchase alcohol.
View Cart

FREE SHIPPING on online orders of $250* or more from now until October 1st. Stock up for Thanksgiving now!
*Minimum purchase requirement excludes shipping and tax. Not applicable to gift card orders. Promo code automatically applied at check-out on qualifying orders.

Horseradish and Smoked Trout Paté on Rye Croutons

Holiday 2013
201306005.jpg
food and drink

BY: Lucy Waverman

For a more luxurious dish, top the trout mixture with a little salmon caviar.

10 slices rye bread
3 tbsp (45 mL) melted butter
½ cup (125 mL) sour cream
¼ cup (60 mL) unsalted butter, softened
3 tbsp (45 mL) prepared horseradish, drained
2 tbsp (30 mL) finely chopped red onions
Salt and freshly ground pepper
8 oz (250 g) smoked trout, skin removed
½ English cucumber, thinly sliced

GARNISH
½ cup (125 mL) radish sprouts

1 Preheat oven to 350°F (180°C).

2 Cut crusts off bread. Brush both sides with butter. Cut into triangles or squares. Bake for 8 minutes, flipping once halfway through, until golden and toasted. Reserve.

3 In a bowl, stir together sour cream, butter, horseradish and onions. Season with salt and pepper.

4 Flake trout into sour cream mixture and stir gently.

5 Place a slice of cucumber on toast. Top with about 2 tsp (10 mL) trout mixture and garnish with radish sprouts.

Serves 6 to 8

What to Serve

LCBO#:367698
$16.95  
LCBO#:319202
$3.05  
201306005.jpg
food and drink

Horseradish and Smoked Trout Paté on Rye Croutons

Holiday 2013

BY: Lucy Waverman

For a more luxurious dish, top the trout mixture with a little salmon caviar.

10 slices rye bread
3 tbsp (45 mL) melted butter
½ cup (125 mL) sour cream
¼ cup (60 mL) unsalted butter, softened
3 tbsp (45 mL) prepared horseradish, drained
2 tbsp (30 mL) finely chopped red onions
Salt and freshly ground pepper
8 oz (250 g) smoked trout, skin removed
½ English cucumber, thinly sliced

GARNISH
½ cup (125 mL) radish sprouts

1 Preheat oven to 350°F (180°C).

2 Cut crusts off bread. Brush both sides with butter. Cut into triangles or squares. Bake for 8 minutes, flipping once halfway through, until golden and toasted. Reserve.

3 In a bowl, stir together sour cream, butter, horseradish and onions. Season with salt and pepper.

4 Flake trout into sour cream mixture and stir gently.

5 Place a slice of cucumber on toast. Top with about 2 tsp (10 mL) trout mixture and garnish with radish sprouts.

Serves 6 to 8

Back To Top