Smoked Trout With Tomato Coulis
(updated on Feb 13, 2008)
A dollop served on multigrain toast squares with chunks of smoked trout is a great starter to any meal. Add some to plain yogurt or sour cream for an easy dip.
4 Medium Ontario greenhouse tomatoes, peeled and chopped1 Medium onion, finely chopped
1 Clove garlic, minced
1 Tbsp EACH horseradish and lemon juice
½ Tsp salt
¼ Tsp pepper
8 Slices bread, toasted
2 Smoked trout filets, cut into bite-sized pieces
In a large skillet, heat oil over medium heat. Sauté onion and garlic until softened. Add tomatoes and cook uncovered for 10-15 minutes. Add horseradish, lemon juice, salt and pepper. Let cool.
Cut toast into triangles or fingers. Top with a spoonful of tomato coulis and a piece of trout. Makes 32 appetizers.
