Smoked Trout Savories
|Smoked trout||600 Gram|
|Cream||1⁄2 Cup (8 tbs)|
|French mustard||1⁄2 Teaspoon|
|Parmesan cheese||2 Tablespoon, grated|
|Mustard butter||1 Tablespoon|
|Butter||3 Ounce (90 Gram)|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
Place fish in pan, cover with water and bring to boil; reduce heat and simmer, uncovered, 3 minutes each side or until easily flaked with fork.
Remove from pan and drain.
Peel away skin and flake fish into bowl, removing any bones.
Melt butter in pan, add chopped shallots and cook 1 minute, add flour and cook further 1 minute.
Add cream, salt, pepper and mustard, mix thoroughly, stir until sauce thickens slightly.
Remove from heat, mix into fish.
Spread 2.5cm (1 in) circles or squares of toast with Mustard Butter, then spread with fish filling.
Sprinkle cheese over top.
Top, if desired, with thin strips of green pepper.
Place on oven trays, bake in moderate oven 10 minutes.