With summer coming to an end, I like this simple, cool appetizer which goes great with cocktails. This tasty cold spread can be made with any of the smoked fishes, such as salmon or trout. I'm using trout today which I friend provided me and which I prefer. It's mixed primarily with boursin cheese. You can purchase this flavored cheese like I did, or you can make your own. If you decide to make it, I like Paula Deen's recipe.
Ingredients
5 ounces boursin cheese (garlic and herb preferred)
1 tablespoon sour cream
1 tablespoon finely chopped shallot (or green onion)
1 tablespoon lemon juice
4-5 grinds fresh black pepper
2-3 dashes of hot sauce (optional, more or less)
5 ounces smoked fish (trout, salmon, etc.)
Chopped parsley, dried or fresh, for garnish
sturdy crackers or small cocktail toasts
Instructions
With the cheese at room temperature, mix it together with the sour cream, shallot, lemon juice, pepper and hot sauce until well combined. If the fish is still on the skins (ideally and as shown here), flake it off into the bowel with the cheese mixture being careful to insure that no fish bones remain. If the pieces are too large you can give them a quick pulse in a food processor. Stir to combine the fish with the cheese mixture to the consistency you prefer. Serve with crackers or small toasts.
Ingredients
5 ounces boursin cheese (garlic and herb preferred)
1 tablespoon sour cream
1 tablespoon finely chopped shallot (or green onion)
1 tablespoon lemon juice
4-5 grinds fresh black pepper
2-3 dashes of hot sauce (optional, more or less)
5 ounces smoked fish (trout, salmon, etc.)
Chopped parsley, dried or fresh, for garnish
sturdy crackers or small cocktail toasts
Instructions
With the cheese at room temperature, mix it together with the sour cream, shallot, lemon juice, pepper and hot sauce until well combined. If the fish is still on the skins (ideally and as shown here), flake it off into the bowel with the cheese mixture being careful to insure that no fish bones remain. If the pieces are too large you can give them a quick pulse in a food processor. Stir to combine the fish with the cheese mixture to the consistency you prefer. Serve with crackers or small toasts.
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