Smoked-Fish P?t? Canap?s

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Smoked-Fish P?t? Canap?s Ingredients

Scallions	Salt
3/4 lb Smoked fish? cod or trout;	Fresh ground black pepper
1/4 lb Butter; softened	1 tb Lemon juice
1/4 lb Cream cheese; softened	2 Cucumbers or 1 cucumber and
3 tb Fresh dill	12 Radishes
1 tb Horseradish	Dill; for garnish
2 tb Sour cream

Instructions for Smoked-Fish P?t? Canap?s

PREPARATION: For the p?t?, chop scallions. Combine the trout, butter, and cream cheese in the bowl of a food processor and process for a few seconds. Add the scallions, dill, and horseradish and process until just smooth with bits of herbs still visible. Briefly pulse in sour cream. Season with salt, pepper, and 1 tablespoon lemon juice. Refrigerate for at least 4 hours. P?t? can be made a few days ahead. Slice cucumbers into 3/16-inch-thick rounds. Cut radishes into paper-thin slices. Fill a pastry bag fitted with a 1/2-inch star tip with p?t?. Pipe generous rosettes on top of each cucumber slice. Garnish with radish slices and dill. As an alternative, toast bread and cut into ovals with a pastry cutter or into rectangles or squares with a knife. Pipe p?t? onto bread and garnish with radishes and fresh dill. Put in jelly roll pans or baking pans, cover well, and refrigerate. Canap?s can be made a few hours ahead. SERVING: Bring back to room temperature, arrange on platters, and serve. Serves: 20 to 30 NOTES : Savory appetizers on cucumber slices and/or rye bread. This smoked-fish p?t? is so good youll be tempted to eat it right off your finger. For guests, we suggest either cucumber slices or toast. If you use both, youll get more variety with almost no more work. Arrange them together on one platter and cut the toast into ovals, rectangles, or squares, rather than rounds. Recipe by: Cooks Magazine November 1987 Posted to TNT Recipes Digest by Nancy on Feb 4, 1998

Main Ingredient: Seafood-OtherCuisine: French

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