© Mitsubishi Electric Australia 2023
1 Preheat oven to 160°C. Combine the trout, crème fraiche, mascarpone, 2 Tbsp extra virgin olive oil, horseradish, paprika and juice of 1 lemon in a food processor and purée until smooth. Season with salt and white pepper.
2 Mix the parsley, zest, garlic, juice of 1 lemon and remaining olive oil in a bowl. Season with salt.
3 Brush the rye bread with remaining lemon juice and truffle oil, season with salt, then arrange on a lined oven tray and bake for 15 minutes, until lightly browned.