WisconsinAquaculture.com - Smoked Trout Pecan Crostini
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Smoked Trout Pecan Crostini
WisconsinAquaculture.com - Smoked Trout Pecan Crostini
WisconsinAquaculture.com - Smoked Trout Pecan Crostini
INGREDIENTS:

Ingredients

1 (8-ounce) package smoked trout fillets, skinned and boned (about 2 fillets)

1 (8-ounce) package cream cheese, softened

1/2 cup chopped pecans, toasted

1/2 cup sour cream

1 shallot, quartered

2 teaspoons prepared horseradish

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

1/4 cup olive oil

2 teaspoons minced garlic

1 French baguette, sliced into 1/3" slices

DIRECTIONS:

Preparation

Combine first 8 ingredients in a food processor; process until smooth. Chill 1 hour or up to 1 week. Serve at room temperature.

Combine olive oil and garlic; brush both sides of bread slices with garlic oil; arrange slices on baking sheets.

Bake at 4000 for 8 minutes or until crisp and golden. Cool completely. Serve with spread.

 

WisconsinAquaculture.com - Smoked Trout Pecan Crostini
WisconsinAquaculture.com - Smoked Trout Pecan Crostini
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WisconsinAquaculture.com - Smoked Trout Pecan Crostini
WisconsinAquaculture.com - Smoked Trout Pecan Crostini
WisconsinAquaculture.com - Smoked Trout Pecan Crostini
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WisconsinAquaculture.com - Smoked Trout Pecan Crostini
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