Ingredients
1 head garlic
1 tablespoon extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
9 slices rye bread
1/4 cup heavy cream
6 ounces smoked trout, flaked into small pieces
18 to 20 cornichons, sliced on the bias into 1-inch pieces
Preparation
Preheat oven to 350 degrees. Cut 1/2 inch off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper. Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.
Meanwhile, cut 36 rounds of bread using a 1 3/4-inch cookie cutter. Transfer to a baking sheet. Bake until golden around edges, about 20 minutes. Let cool.
Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 tablespoon oil, and 1/2 teaspoon salt.
Spread 1/2 teaspoon garlic cream onto each toast, and top with trout and cornichons. Serve immediately.
