Saturday, May 8, 2010

Trout spread

This simple spread, which was made with a little leftover trout from a previous meal (see "truite sautée à la poêle"), is based on a recipe called "Anchoiade chez Gilbert" from Patricia Wells' Bistro Cooking. On some fresh baguette from Anarosa's in Newburyport, it made a most delicious little appetizer.
  • Leftover cooked trout, chopped up fairly small (about 1/4 cup)
  • 2 cloves garlic, minced
  • 2 tblsp olive oil
  • 1 tsp red wine vinegar
  • 1/2 tsp each kosher salt and dried rosemary, ground up with a mortar and pestle
  • 8 thinnish slices of good baguette

The the broiler on and place the baguette slices on a tray. Toast the bread for about two minutes, turning over once. Reserve. Mix all the ingredients for the spread together in a small bowl. Spread evenly on the toasted baguette slices and return to the broiler for about one and a half minutes. Serve immediately.

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