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Canapés with smoked trout or smoked eel

Canapés with smoked trout or smoked eel, Prescriptions, Any category, Appetizers, Any kitchen, Mediterranean cuisine, Fourschette, Canape

Ingredients portion 12

Butter 50 g

White bread 5 pieces

Smoked trout 200 g

Lemon 1 piece

Cooking instructions 20 minutes

1 Cut each slice of bread into about 4×4 cm slices and toast in a toaster oven. Cut the fish into thin strips. Shred the eel.

2 Brush the toasted bread with butter and arrange the fish. Drizzle with lemon juice.

Recipe tip Smoked trout can be replaced with the same amount of eel.

Blackcurrant jelly

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .