Easy and elegant. These Smoked Trout and Beet Tea Sandwiches are not just for tea parties.
Ingredients
- 4 ounce smoked trout skinless & boneless
- 4 ounce cream cheese softened
- 2 tablespoon sour cream
- 1 tablespoon prepared horseradish
- 24 pieces of whole wheat cocktail bread, about 2 ½‑inches square
- 6 medium beets roasted, peeled and sliced in ¼‑inch thick rounds
Directions
In a food processor combine cream cheese, sour cream, and horseradish. Add trout and puree. Lay 12 slices of bread in front of you. Spread some of the trout puree in a thin layer on each one. Lay a single layer of beet slices on top of the puree, over hanging the edges slightly. Lay the remaining 12 slices of bread on top forming a sandwich. Working 2 or 3 at a time stack the sandwiches and use a serrated knife to trim the crusts off. Arrange on a platter and serve. May be made up to 3 hours ahead. Store, covered in a cool dry place.
There are a lot of good lessons here. I like cooking the mussels ahead, then serving the soup over them in individual servings…and roasting the tomatoes.
The soup is a beautiful color too.
LL
This might have to go on my New Year’s Eve menu, looks fantastic!
I am impressed with how you build flavor across several areas in this one Greg, from roasting the veggies to making the garlic/salt paste. And you’re right, tomatoes are just dreadful this time of year and need lots and lots of help.
That first picture is fantastic, I have the hardest time shooting soup.
Ooh this looks soo good. What a sophisticated tomato soup. I can just imagine how scrumptious all these flavors are together.
Sounds all shades of deelish!! I love how you kicked that soup up 5 notches. Happy New Year Greg and many blessings and fun in 2012!! 🙂
wow this looks amazing love mussels 🙂 and you have a cool life too 🙂
Happy New Year
Rebecca
Love learning this “trick” to get more of the ocean flavor! Needless to say, this looks amazing! xo Happy New Year!
Looks delicious, I love mussles and will be adding this to my must make list!
Greg! Help me! Solve the mystery of roast vs roasted! Is it roasted tomatoes or roast tomatoes? I think roast tomatoes sounds better, but I don’t know why. Help me solve this moral dilemma!
Of course I am a big fan of roasted tomato soup…but with fennel & mussels, what a great twist!!
Those are some fat, beautiful mussels! I love to use the roasting trick to get some rich tomato soups in the winter time…and I will FOR SURE be using that taste of the sea-type paste (because more often than not, I wind up using some clam broth because I don’t have any fish stock ready). Wish I could have a bowl of this lovely soup.
Beautiful soup, GREG. I was looking for something I could make for dinner tonight… one trip to the store and this soup is MINE. I’ll report back. 🙂
[K]
I saw this on Tasteologies and I’m so not surprised that it is YOURS! It’s so gorgeous. I love that cookbook, I wanna read it now. How awesome is that tip about the faux fish stock?! Thank you so much for sharing that, I’m bookmariking this page to give it a try.
Vintage cookbooks are a constant read at Bijouxs and I love the little culinary jewels you shared from this classic cookbook!
This looks just awesome, great flavor combo! There is a Sephardic Jewish dish called Sofrito that involves fried potatoes and meat (or sometimes chicken) slowly stewed together. It’s awesome, and entirely different than this. I love how food words evolve and change from region to region. Missed seeing you over the holidays, hope we can catch up soon. Happy New Year! xo Tori
Given that my family is 100 and a half percent Sicilian, it’s pretty amazing that they eat so little seafood/fish. That love must be somewhere in their blood, though, and I intend to coax it out with this soup.
I’m SO glad we got to meet this year, as well Greg! And one of these days I’m going to make it out to LA for one of your parties. I swear it. 🙂
I normally just steam mussels, add a little garlic and thyme, served with wine…Now I have another way of using these filter feeders from the sea. Thanks for sharing a great recipe!
Looks delicious. Would love for you to share your pictures with us over at foodepix.com.
Your mussels looks so juicy and luscious. I have never done anything to mussels except steam them with some aromatics, but this is very intriguing.
Gosh, this sounds so good and I am so intrigued by the ‘sea stock’ that I’m going to have to make some!
Underutilized and under appreciated .
We have been on a run of mussels in our house — I know this is a soup everyone in my family would love. I roast tomatoes all year round but you’re right, at this time of year it’s pretty much crucial.
This looks fabulous!!!