| 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 | 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
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 200°C, 400°F, 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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Nutrition (calculated from recipe ingredients)
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Calories: 1017
Calories From Fat: 449
Total Fat: 51.2g
Cholesterol: 149.7mg
Sodium: 3329.4mg
Potassium: 1651.9mg
Carbohydrates: 67.2g
Fiber: 16.6g
Sugar: 24.9g
Protein: 79.8g