The surprising combination of smoked trout and roasted beets produces a teatime taste treat.
Smoked Trout and Roasted Beet Tea Sandwiches
Makes 12 tea sandwiches
4 large beets, scrubbed and trimmed1 (8-ounce) package cream cheese1/4 cup chopped chives, divided3 tablespoons fresh lemon juice1 tablespoon minced shallots1 loaf thin wheat bread, crusts removed1 (8-ounce) package smoked troutGarnish: beets, chopped chives
1. Preheat oven to 350°. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.2. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.3. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.4. Spread a thin layer of the cream-cheese mixture on all toast points. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point. Garnish with beets and chives, if desired.
Smoked Trout and Roasted Beet Tea Sandwiches
Makes 12 tea sandwiches
4 large beets, scrubbed and trimmed1 (8-ounce) package cream cheese1/4 cup chopped chives, divided3 tablespoons fresh lemon juice1 tablespoon minced shallots1 loaf thin wheat bread, crusts removed1 (8-ounce) package smoked troutGarnish: beets, chopped chives
1. Preheat oven to 350°. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.2. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.3. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.4. Spread a thin layer of the cream-cheese mixture on all toast points. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point. Garnish with beets and chives, if desired.
From TeaTime Magazine
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