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Smoked Trout Pecan Crostini


  • 1 8 oz. package smoked trout fillets, skinned and boned (about 2 fillets)

  • 1 8 oz. package cream cheese, softened

  • 1/2 c. chopped pecans, toasted

  • 1/2 c. sour cream

  • 1 shallot, quartered

  • 2 tsp. prepared horseradish

  • 2 T fresh lemon juice

  • 1/2 tsp. freshly ground black pepper

  • 1/4 c.olive oil

  • 2 tsp. garlic, minced

  • 1 French baguette, sliced into 1/3" slices

Illustrated Dinner


Combine first 8 ingredients in a food processor; process until smooth. Chill one hour or up to one week. Serve at room temperature.  Combine olive oil and garlic.  Brush both sides of bread slices with garlic oil.  Arrange slices on baking sheets.

Bake at 400 degrees for 8 minutes or until crisp and golden. Cool completely. Serve with spread.

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