Smoked Trout on RyeMackerel works nicely with this as well, and if you’re veggie only, sub out the trout for a slice of cucumber, which pairs well with the horseradish crème fraîche.
1. Heat oven to 375°F.
2. Drizzle bread pieces with olive oil, sea salt and pepper and toast in oven, about 3 minutes on each side. Take them out of the oven and rub with cut sides of garlic. Line on serving platter.
3. Mix the horseradish with the crème fraîche and add a squeeze of lemon. Place a dollop on each piece of bread, top with trout and garnish with chives.makes 6 (2 bites per person)6 one-inch pieces of smoked trout,
2 pieces sliced rye bread, cut in thirds,
3 tbsp crème fraîche,
1 tablespoon freshly grated horseradish,
clove of garlic, sliced in half,
half a lemon,
freshly ground pepper,
chives to garnish.
The Patterson House was one of my favorite spots in Nashville, with its pre-prohibition themed dark woodsy interiors, extremely long bar, and old-fashioned cocktails crafted by James Hensley. Here is his very own version of an antiquated favorite.