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I know the delicious pastries, custards, and pies are distracting, but you may have noticed some of Noisette Pastry Kitchen‘s savory offerings.  Of particular interest: any quiche, pot pies, the goat cheese scones, takeaway pork rillettes and pâté, cassoulet for three people in a pie tin for $18 (YES! best deal in town), and fillets of smoked trout seal-wrapped for the most marvelous…IMG_2964

…smoked trout spread.  I’m eating it while watching the spectacular waves outside my hotel on the coast, where I escaped to work on my book proposal.  Smoked trout is brainfood, but you might choose instead to prepare it for a televised spectacle or something.  You surely have something better to do than sit inside and write a proposal.  Might I suggest making it for a winter beach picnic with someone you <3 ?

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Smoked Trout Spread

Serves 4 with crackers or celery sticks.

  • Half a brick of cream cheese (about 4 oz.)
  • 1/4 cup of creme fraiche or sour cream
  • Half a smoked trout fillet
  • Handful of parsley
  • 2 shallots, chopped
  • Salt and freshly ground pepper to taste
  • Chives (optional)

Soften the cream cheese in the microwave for about 5 seconds, or let sit out for 15 minutes.  Combine the cream cheese and creme fraiche or sour cream in a food processor, and process until big chunks are gone.  Add trout, parsley, and shallots and process just until combined.  Taste and correct seasonings (mine needed salt but not pepper, since the fillets were smoked with cracked black peppercorns).  Top with more parsley or chopped chives.

 

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