I created both these recipes for an elegant dinner party. An exquisite entree for Christmas,
New Years Eve or anytime. See more of my First Course Appetizers,
Prep Time: 4 hr 20 min Total Time: 4 hr 20 min
Servings: serves 8
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
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.
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.