Smoked Trout with Horseradish on Crostini

These bite size gems are perfect starters for any occasion! Super simple to assemble and serve, they add an air of sophistication to any party!

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To prepare the Smoked Trout with Horseradish on Crostini

Heat the grill. Cut the bread on the diagonal into 1.5cm slices (very thin) Brush with olive oil. Place on a wire rack and toast on both sides. These will keep in an airtight container for 2 days. Alternatively bake the crostini in a hot oven at 180C until toasted and crispy.

Flake and debone the trout.

Mix the ingredients for the horseradish cream, seasoning to taste. Horseradish from a jar varies in strength so adjust accordingly. Mix enough of the horseradish cream with the trout, to make a moist, but not excessively wet mixture.

Place a rocket leaf on the base of each crostini. Spoon the mixture onto the leaf, and garnish with poppy seeds.


Makes 20

150g smoked trout
½ tsp horseradish from a jar
150ml sour cream
1 tbsp sugar
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tsp poppy seeds
Rocket leaves
1 French baguette
Olive oil

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