INGREDIENTS

INSTRUCTIONS

PREPARATION: For the pâté, chop scallions. Combine the trout, butter, and
cream cheese in the bowl of a food processor and process for a few seconds.
Add the scallions, dill, and horseradish and process until just smooth with
bits of herbs still visible. Briefly pulse in sour cream. Season with salt,
pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours.
Pâté can be made a few days ahead. Slice cucumbers into 3/16-inch-thick
rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with
a 1/2-inch star tip with pâté. Pipe generous rosettes on top of each
cucumber slice. Garnish with radish slices and dill.
As an alternative, toast bread and cut into ovals with a pastry cutter or
into rectangles or squares with a knife. Pipe pâté onto bread and garnish
with radishes and fresh dill. Put in jelly roll pans or baking pans, cover
well, and refrigerate.
Canapés can be made a few hours ahead.
SERVING: Bring back to room temperature, arrange on platters, and serve.
Serves: 20 to 30
NOTES : Savory appetizers on cucumber slices and/or rye bread. This
smoked-fish pâté is so good you'll be tempted to eat it right off your
finger. For guests, we suggest either cucumber slices or toast. If you use
both, you'll get more variety with almost no more work. Arrange them
together on one platter and cut the toast into ovals, rectangles, or
squares, rather than rounds.
Recipe by: Cook's Magazine November 1987
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998

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