Champagne Granita
with Smoked Trout Pate Appetizer Recipe

Prep Time: 4 hr 20 min  Total Time: 4 hr 20 min  Servings: serves 8

Ingredients:

1/2 cup water
1/2 cup sugar
2 bottles Champagne, divided
1/2 cup smoked trout
3 ounces cream cheese, softened
3 teaspoons horseradish, hot Cream Style
2 tablespoons plus 2 teaspoons heavy cream
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly cracked black pepper
Baguette bread sliced 1/4-inch thick
1 Granny Smith apple, unpeeled, sliced thin horizontally for garnish

Instruction:

Make granita:
In a saucepan bring water and sugar to a boil; cool, add one bottle champagne. Transfer to a shallow pan, cover and freeze. Stir ice crystals often with a fork until mixture is of a slush consistency. Can be made 1 day ahead.

Make smoked trout pate:
In a food processor blend the trout, cream cheese, horseradish, heavy cream, salt and pepper together. Spread on baguette slices.

To serve: Divide granita among 8 martini glasses, fill with the remaining bottle of champagne. garnish rims of glass with an apple slice and serve immediately with bread slices.