| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Scottish |
Waitrose2 |
1 |
servings |
INGREDIENTS
| 1 |
|
120 g pack Waitrose Scottish Smoked Trout |
| 1 |
|
250 g pack Italian Ricotta Cheese |
| 30 |
ml |
Waitrose Creamed Horseradish Sauce; (2tbsp) |
| 4 |
|
Salad onions; roughly chopped |
| 1 |
|
Lemon; juice of |
| 1 |
|
Waitrose baguette; cut into 1cm ( |
|
|
; 1/2") slices |
|
|
Olive oil; for brushing |
INSTRUCTIONS
FOR THE PâT
FOR THE CROSTINI
To make the pât., place all the ingredients in a food processor and blend
until smooth. Season with black pepper. Place in ramekin dishes and chill.
To make the crostini, brush each slice of bread with a little oil and place
in a preheated oven 200ºC, 400ºF, gas mark 6, for 8-10 minutes or until
crisp. Serve the pât. on the warm crostini, garnished with fresh dill.
Converted by MC_Buster.
NOTES : For a simple canap., serve the pât. in ready-to-eat mini
croustades, garnished with a little fresh dill.
Converted by MM_Buster v2.0l.
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