Champagne Granita

with Smoked Trout Pate Appetizer Recipe

Champagne granita recipe in martini glass with smoked trout pate appetizer recipe on baguette bread slices.
See more of my First Course Appetizers, Sorbets and Appetizers

Champagne Granita with Smoked Trout Pate

Champagne Granita
with Smoked Trout Pate
recipe and photograph created by 4Peggy Bucholz 4www.finedinings.com

Recipe Type: granita, champagne, smoked trout, cream, cheese, appetizer, first course

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:

To 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.

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

To serve: Divide granita among 8 martini glasses, fill glasses with the remaining bottle of champagne.

Garnish rims of glasses with an apple slice and serve immediately with sliced baguette bread slices.