These are great cocktail hors d’oeuvres
that include some great Alberta ingredients. You can pre-make
all of the ingredients but wait to assemble them until just
before your guests arrive.
750g Cunningham’s cold smoked trout,
sliced very thin
1 bunch peppery greens like cress or arugula
Gougere:
1 cup white bread flour
1/4 tsp salt
1 tsp white sugar
1/2 cup milk
1/2 cup water
6 Tbsp butter
4 eggs
3/4 cup grated Gouda cheese (Sylvan Star)
In a pot, combine the milk, water and butter.
Bring up to a simmer. Add the flour, salt and sugar. Turn
the temperature down low and mix thoroughly with a wooden
spoon. Continue to cook until the mixture begins to pull away
from the sides (about three minutes).
Remove mixture from the pot and place in a KitchenAid mixer
bowl. With the paddle attachment mix on slow speed add one
egg at a time until all the eggs are incorporated (you can
do this by hand but it requires a little stamina). Add the
cheese and mix just to combine.
Pipe the mixture into little balls (half the
size of a golf ball) onto parchment paper and place into an
oven preheated to 375 degrees, there should be about 30-40.
After 10 minutes turn down the oven and let them continue
to cook for about another ten minutes. Remove from the oven
and let cool. Do not put them in the fridge or they will get
soggy.
Herbed Crème Fraiche:
2 cups crème fraiche (or sour cream)
2 Tbsp parsley, chopped
2 Tbsp mint, chopped
2 Tbsp tarragon, chopped
2 Tbsp chives
2 zest from lemons
1 Tbsp grainy mustard (Brassica)
1 Tbsp maple syrup
Combine all and season with salt and pepper.
Almost any herb will work but try to find fresh ones.
Slice each gougere horizontally but leave
the top attached on one side. Give each one a dollop of the
crème fraiche, a couple leaves of the greens and a
slice of the smoked trout.
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