Champagne Granita
with Smoked Trout Pate Appetizer Recipe


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, Sorbets and Appetizers

Champagne Granita with Smoked Trout Appetizer
recipe and photograph created by
Peggy Bucholz

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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


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.

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