Ingredients
8 ounces smoked boneless trout, skin removed
1 tablespoon finely chopped shallots
9 tablespoons heavy cream
2 teaspoons bottled white horseradish
Pinch of freshly ground black pepper
1 ficelle, or baguette, cut into 1/3-inch-thick slices, toasted
30 fresh-picked small chervil leaves, for garnish
Preparation
Place trout, shallots, cream, horseradish, and pepper in the bowl of a food processor, and puree. Spread about 1/2 tablespoon trout puree onto each slice of toast. Garnish each slice with a small sprig of chervil, and serve immediately.
