This post was originally shared on August 18, 2009
Smoked Trout and Roasted Beet Tea Sandwiches
Makes 12 tea sandwiches
4 large beets, scrubbed and trimmed
1 (8-ounce) package cream cheese
1/4 cup chopped chives, divided
3 tablespoons fresh lemon juice
1 tablespoon minced shallots
1 loaf thin wheat bread, crusts removed
1 (8-ounce) package smoked trout
Garnish: beets, chopped chives
1. Preheat oven to 350°. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.
2. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.
3. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.
4. Spread a thin layer of the cream-cheese mixture on all toast points. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point. Garnish with beets and chives, if desired.
Jane Austen Society of North America - New Jersey Region 