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    Nutrition Info . . .

    VitaminsC, D

    Ingredients Jump to Instructions ↓

    1. 1 lb smoked trout fillets, skin scraped off

    2. 1/3 cup finely chopped shallot

    3. 2 sticks (1 cup) unsalted butter, softened

    4. 1/4 cup finely chopped fresh dill

    5. 1/2 tsp hot sauce

    6. 1 tbsp fresh lemon juice

    7. 1 cup cold water

    8. 1/4 tsp black pepper

    Instructions Jump to Ingredients ↑

    1. Flake the trout and blend 2 cups trout with shallot, butter, lemon juice, pepper, dill and hot sauce in a food processor until it becomes a smooth paste. Keep aside the remaining trout. Add water to trout puree in a slow stream in the food processor and process, until water is absorbed in the puree. Transfer the puree into the bowl and fold in the remaining trout. Then fill this mixture into a ceramic mold or bowl. Cover the surface with wax paper, then tightly cover it with a plastic wrap and chill it at least for 6 hours. Due to this process, the flavors are developed. Bring the spread to room temperature before serving. It can be served with whole-grain crackers.

    2. Bacon-Almond Spread Ingredients 4 strips bacon, crisp-cooked, drained and crumbled ½ cup soft cream cheese spread ¼ cup finely chopped, pitted dates 2 tbsp chopped fresh parsley 2 tbsp dry sherry or orange juice 1/3 cup chopped almonds 1 tbsp sliced green onion Crackers Preparation In a medium bowl, mix together bacon, cream cheese, dates, onion, parsley and sherry or orange juice. Refrigerate this mixture at least for 1 hour. Before serving it, add almonds. Sever it with crackers.

    3. Stuffed Mushrooms Tapenade Ingredients 1 cup pitted black olives, sliced 2 lb small mushrooms 2 tbsp capers 10 anchovies fillets, drained 1 tomato ¼ cup olive oil ¼ cup lemon juice Freshly ground black pepper 2 branches of parsley Preparation First we will prepare the Tapenade. Rinse 2 tbsp capers and dry on a paper towel. Place the capers, dry anchovies and sliced olives in a food processor and process of a few seconds. Clean the sides of the bowl using a spatula. When a smooth paste is formed, keep the processor on and add oil gradually through a fennel of the lid. Then add pepper and lemon juice to taste. Remove the bowl from the processor and keep the mixture in the refrigerator. Let it stand at least for 2 hours before serving.

    4. Then stuff the mushrooms. Core the tomato and cut it into quarters. Discard the seeds and flesh. Slice the skin portion into long sticks. Cut each stick diagonally to get the diamond pieces. Remove the stems from the mushrooms. Clean them with a slightly wet paper towel. Peel and place them in a plate. Fill each of the mushrooms with 1 tsp of Tapenade. Garnish with a piece of tomato diamond and a parsley sprig.

    5. Cheese Pumpkins Ingredients 2 tsp finely chopped peanuts 8 tbsp smoked Cheddar cold pack cheese food, well chilled 16 tiny pieces of fresh parsley leaves 4 butter-flavored pretzel spindles or sticks, broken in half Preparation Line a small serving plate with a waxed paper. Roll each cold pack cheese food to make a ball. Place them on the waxed paper-lined serving plate. Refrigerate them for about 10-15 minutes for easy handling. Draw ridges around the balls using the end of a toothpick, so that it looks like a pumpkin. Dip the bottoms of the cheese balls in the chopped peanuts. Just before serving, insert the pretzel halves into the cheese balls, so that they appear like the pumpkin stems. Decorate them using parsley leaves to give an appearance of pumpkin leaves. Store them in refrigerator.

    6. Hope the above recipes helped you in understanding how to prepare cold appetizers to satiate your family's and friends' tummies.

    7. By Reshma Jirage Tweet


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