Smoked trout canapés from The Best of Gourmet 1992: Featuring the Flavors of France (page 94) by Gourmet Magazine Editors

  • smoked trout
  • dill
  • Show all ingredients...

  • EYB Comments

    The trout mixture can be made 1 day ahead and kept covered and chilled.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado and crab-meat sushi; Thai-style steamed dumplings with coriander dipping sauce; Shredded pork with tomato salsa on tortilla chips; Olive, rosemary, and onion focaccia; Savory mascarpone cheesecake with sun-dried tomato pesto; Szechwan-style eggplant with pita wedges; Goat cheese and tomato tart

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The trout mixture can be made 1 day ahead and kept covered and chilled.

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