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Smoked trout croutes

  • 0:15 Prep
  • 0:45 Cook
  • 24 Servings


  • 250g spreadable cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 150g smoked trout portion, flaked
  • 1 bunch dill, fronds finely chopped
  • 1 rustic baguette, sliced and lightly toasted


  • 1
    Mix together cream cheese, sour cream, lemon juice and Worcestershire until smooth. Fold through trout.
  • 2
    Roll tablespoons of trout mixture into balls. Place chopped dill on plate, drop balls into dill and roll around to coat. Place on a tray lined with non-stick baking paper and chill for 30 mins to firm up.
  • 3
    Serve cold with toasts (croutes).

Source: taste.com.au


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