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Took some of the smoked trout and sourdough that I picked up on saturday and made a bit of a snack for some special guests on Sunday night. Cut the sourdough loaf into 2 slices, each piece into quarters, brushed with olive oil, toasted under the grill until golden on each side.
While toasting, made dressing using sour cream, horseradish cream, dash of olive oil, and s+p. Mix together, then spread onto toasts after rubbing the toast with a piece of garlic. Top with some smoked trout and fresh chives.
2 comments:
great blog tone, love the variety of recipes and photos.
Can you cook us up a nice fresh salad full of colours and maybe a mango and yogurt dessert. The food in India is great but everything is in a sauce and its not yet mango season.
cheers
jodes
I'm sure we could come up with something. Although I think we are just about out of Mango season here as well.
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