Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 120 g pack Waitrose Scottish Smoked Trout |
| 1 \N | 250 g pack Italian Ricotta Cheese |
| 30 millilitres | Waitrose Creamed Horseradish Sauce; (2tbsp) |
| 4 \N | Salad onions; roughly chopped |
| 1 \N | Lemon; juice of |
| 1 \N | Waitrose baguette; cut into 1cm ( |
| \N \N | ; 1/2\") slices |
| \N \N | Olive oil; for brushing |
FOR THE PâT
FOR THE CROSTINI
To make the pât‚, place all the ingredients in a food processor and blend until smooth. Season with black pepper. Place in ramekin dishes and chill.
To make the crostini, brush each slice of bread with a little oil and place in a preheated oven 200ºC, 400ºF, gas mark 6, for 8-10 minutes or until crisp. Serve the pât‚ on the warm crostini, garnished with fresh dill.
Converted by MC_Buster.
NOTES : For a simple canap‚, serve the pât‚ in ready-to-eat mini croustades, garnished with a little fresh dill.
Converted by MM_Buster v2.0l.