I really enjoy the Food & Drink magazines that the LCBO provides for free. The recipes never disappoint.
There is a reason why these magazines disappear from the stores so fast. I’m not going to lie, perhaps in the past, I have had to drive to multiple locations to find the latest issue. Luckily, the Holiday 2013 issue was available at the location of my choice.
The cover of the Holiday 2013 issue featured the Horseradish and Smoked Trout Pâté on Rye and I thought it would be the perfect appetizer to serve during the holidays. Sure enough, my guests devoured them all. 🙂
If you didn’t pick up the Food & Drink Holiday 2013 issue in store – no worries, the recipe can be also found on the LCBO website.
10 slices rye bread
3 tbsp (45 mL) melted butter
½ cup (125 mL) sour cream
¼ cup (60 mL) unsalted butter, softened
3 tbsp (45 mL) prepared horseradish, drained
2 tbsp (30 mL) finely chopped red onions
Salt and freshly ground pepper
8 oz (250 g) smoked trout, skin removed
½ English cucumber, thinly sliced
½ cup (125 mL) radish sprouts (I used pea sprouts instead)
Preheat oven to 350°F (180°C).
Cut crusts off bread. Brush both sides with butter. Cut into triangles or squares. Bake for 8 minutes, flipping once halfway through, until golden and toasted. Reserve.
In a bowl, stir together sour cream, butter, horseradish and onions. Season with salt and pepper.
Flake trout into sour cream mixture and stir gently.
Place a slice of cucumber on toast. Top with about 2 tsp (10 mL) trout mixture and garnish with radish sprouts.
Serves 6 to 8