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Easy
Published 1965
Remove skin and bones from smoked trout and pound fillets to a smooth paste in a mortar with double cream and olive oil. Season to taste with lemon juice, salt and freshly ground black pepper. Chill.
Toast white bread and cut rounds of toast with a glass or biscuit cutter. Spread each round with softened butter and then cover generously with smoked trout mixture. Sprinkle with finely ch