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- ARCTick # AU00245
- Privacy
- Website terms
- Legal statements
- Website by G Squared
Step 1
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.
Step 2
2 Mix the parsley, zest, garlic, juice of 1 lemon and remaining olive oil in a bowl. Season with salt.
Step 3
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.
© Mitsubishi Electric Australia 2023