Smoked Trout Hors d'Oeuvres
Smoked trout lends itself well to this type of use. Not only does the appetizer taste good, it offers spectacular eye appeal as well.
¾ pound smoked trout
12 slices French bread
¼ bunch chives
1 fresh plum tomato
3 ounces provolone cheese
1 teaspoon extra-virgin olive oil
Fresh-cracked black pepper
Remove the skin and bone from the trout, then gently flake the trout with a fork. Lightly toast the bread. Chop the chives and finely chop the tomato. Grate the cheese.
Mound a small spoonful of trout on each piece of toast and place on a serving platter. Carefully top with provolone, then sprinkle with chopped tomatoes. Shake chives over the top of each. Sprinkle pepper over each 1 and drizzle with oil before serving.