Trout Tassies (Smoked trout salad on cucumber slices)
Makes: 48 slices Ingredients: 1 cup (4 ½ oz) chopped smoked trout 1/3 cup cream cheese, at room temp 2 tablespoons heavy cream 2 tablespoons finely chopped red onion 2 teaspoons lemon juice 2 teaspoons finely chopped fresh dill 1 teaspoon chopped lemon zest 1 ½ teaspoons horseradish 1/8 teaspoon pepper Kosher salt for seasoning 1 12” English cucumber, cut into 48 ¼” slices, chilled 48 dill sprigs for garnishing
Directions: · Mix the smoked trout, cream cheese, cream, onion, lemon juice, dill, lemon zest, horseradish, and pepper together in a small bowl. Season to taste with salt. Refrigerate until partially chilled. · To Assemble: Place 1 teaspoon of the trout salad on each cucumber slice and garnish with a dill sprig. Do-Ahead tips: The trout salad can be prepared up to 2 days in advance. The hors d’oeuvres can be assembled up to 1 hour in advance and refrigerated. Cocktail Food, 50 finger foods with attitude Pg 47
|