Smoked Trout and Garlic Canapés

A few store-bought ingredients turn these toasts into an appetizer. Smoked trout and chopped cornichons perch atop a layer of garlic cream. Serve the appetizers with Amaretto Bourbon Punch. 

1 head garlic
1 Tbsp. extra-virgin olive oil
coarse sea salt
black pepper, freshly cracked
9 slices rye bread
¼ cup heavy cream
6 oz smoked trout, flaked into small pieces
18-20 cornichons, sliced on the bias into 1” pieces

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cut ½” off the top of garlic to expose the cloves, and transfer bulb to a piece of parchment-lined foil. Drizzle with oil, and sprinkle with salt and pepper.

Wrap, and bake until soft, 45 minutes to 1 hour. Unwrap, and let cool.

Meanwhile, cut 36 rounds of bread using a 1¾” cookie cutter. Transfer to a baking sheet.

Bake until golden around edges, about 20 minutes. Let cool.

Squeeze garlic into a food processor. Blend until almost smooth. Add cream, 1 Tbsp. oil, and ½ tsp. salt.

Spread ½ tsp. garlic cream onto each toast, and top with trout and cornichons.

Serve immediately.

Makes 8 servings.