Smoked fish—whether mackerel or trout—horseradish, fresh chives, and other additions elevate cheese toast from warm comfort food to teatime delight, especially when paired with a cup of strong black tea. Pictured with our Crab Tea Sandwiches and Beef & Turnip Pasties.
Smoked Fish Toasts
Serves: 12
Ingredients
- 6 to 12 thick slices white bread
- 1 cup flaked smoked trout or mackerel fillets
- ¾ cup fresh grated Parmesan cheese, divided
- ¼ cup heavy whipping cream
- 1 tablespoon mayonnaise
- 1 tablespoon chopped fresh chives
- 2 teaspoons prepared horseradish
- ¼ teaspoon ground black pepper
- Garnish: minced chives, cracked black pepper
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife in a gentle sawing motion, cut 12 (4x2-inch) rectangles from bread slices. Arrange bread rectangles in a single layer on prepared baking sheet.
- In a medium bowl, stir together fish, ½ cup cheese, cream, mayonnaise, chives, horseradish, and black pepper. Spread 1 tablespoon fish mixture onto each bread rectangle.
- Bake until fish mixture begins to brown and bread is toasted, 7 to 9 minutes. Sprinkle with remaining ¼ cup cheese. Serve warm or at room temperature within an hour.
- Just before serving, garnish with minced chives and cracked black pepper, if desired.
