Smoked trout combined with roasted beets give this tea sandwich recipe a earthy, bohemian quality that is hard to match. It is easy to make and surprisingly economical. Beet juice has been shown to lower blood pressure and was considered an aphrodisiac in Roman times. Taste and health all in one cosmopolitan sandwich recipe!

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*F.

2. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.

3. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.

4. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.

5. Spread a thin layer of the cream-cheese mixture on all toast points.

6. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point.

Garnish with beets and chives, if desired.

Makes 12 tea sandwiches.

Recipe and photo courtesy of Tea Time Magazine.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form