Smoked Trout with Beet Tea Sandwiches

Easy and elegant. These Smoked Trout and Beet Tea Sandwiches are not just for tea parties.

Smoked Trout with Beet Tea Sandwiches 

Print This Recipe Total time Yield 12Published


  • 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


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.