Smoked Trout Canapés with Caper Butter The Perfect Summer Party : Episode FLPSP-105
Yield: 2 dozen
6 very thin slices white sandwich bread w/ crusts removed
4 ounces caper butter (see recipe below)
1/4 lb smoked trout
1 seedless cucumber, sliced in thin circles.
12 small caper berries
Directions:
- Preheat oven to 300 degrees.
- Place bread on baking sheet and toast slightly for 5 to 7 minutes.
- Remove from oven and cool on wire rack.
- Spread each slice of bread with caper butter.
- Cover with layer of smoked trout.
- Cut into squares or circles (using cookie cutter) and on each canapé place a thin slice of cucumber and a sprig of dill.
To make Caper butter:
4 Tbs. sweet butter, room temperature
1 ounce cream cheese
1 tsp lemon zest
1 Tbs. fresh parsley, finely chopped
1 Tbs. capers, minced
1/2 tsp salt
Combine everything in a medium bowl and mix well with fork. Transfer to a sheet of parchment paper and roll into a log. Refrigerate or freeze until ready to use.
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