Canapes – Beetroot & Fennel Biscotti topped with Smoked Trout Pate

Serves 4

Ingredients

4 Beetroot & Fennel Biscotti
60g Smoked Trout
50 ml Double Cream (Whipped)
10g Horseradish Sauce
5g Chives (Chopped)

Method

Mix together the cream, horseradish sauce and the chopped chives.
Flake in the smoked trout and bind with the cream.
Shape the smoked trout mixture between two soup spoons or simply place on top of the biscotti.
Serve

Allergens

Milk, Wheat, Eggs, Fish