Smoked Trout Caviar Toast Points Recipe
Smoked Trout Caviar Toast Points are a feast for the eyes and the palate, pairing the smoky, snappy flavor of smoked rainbow trout caviar with rich, buttery brioche and a fluffy Italian-style egg salad. Perfect for spring cocktail parties, brunches, or any occasion that calls for elegance, these bite-sized appetizers are a delightful match for sparkling wine or champagne. With their vibrant colors and luxurious flavors, they’re sure to impress your guests and add a sophisticated touch to your menu.
A Luxurious Bite for Spring
The smoky, briny flavor of the Smoked Rainbow Trout Caviar perfectly complements the creamy richness of the egg salad and the buttery crispness of the brioche toast. Fresh dill adds an herbal brightness that ties all the elements together, while the vibrant colors make this appetizer as beautiful as it is delicious.
These elegant toast points are ideal for a variety of occasions. Pair with bubbly for a sophisticated start to any spring cocktail parties. Add a touch of luxury to a brunch buffet spread alongside fresh fruit options or a standout addition to special celebrations.
Serve Fresh: These toast points are best enjoyed immediately to maintain the crispness of the bread and the texture of the caviar.
Ingredients (Serves 8)
- Smoked Rainbow Trout Caviar: 1 oz
- Buttered Brioche Toast Points: 24 pieces
- Hard-Boiled Egg Yolks: 3
- Olive Oil: 3 tbsp
- Salt & Pepper: To taste
- Fresh Dill: For garnish
Choose quality ingredients. Opt for fresh brioche, high-quality olive oil, and premium trout caviar to ensure the best flavors. Using a piping bag gives the egg salad a refined presentation, perfect for elegant events.
With their harmonious blend of textures and flavors, Smoked Trout Caviar Toast Points are sure to delight your guests and elevate your springtime celebrations. Simple yet stunning, they’re a recipe you’ll want to make again and again.
Toast to good taste with these irresistible canapés.
Instructions
- Prepare the Toast Points. Cut the brioche into triangles to create 24 toast points.
- Make the Italian Egg Salad. Combine the hard-boiled egg yolks and olive oil in a mixing bowl. Blend with a hand blender until the mixture is fluffy and smooth. Season with salt and freshly ground black pepper to taste.
- Toast Bread. Lightly toast the bread until golden. Butter each piece generously and set aside to cool.
- Assemble the Toast Point Bites. Using a piping bag fitted with a star tip, pipe small rosettes of the Italian egg salad onto the tip of each buttered toast point. Add 1/2 teaspoon of Smoked Rainbow Trout Caviar on top of the egg salad.
- Garnish and Serve. Finish each toast point with a sprig of fresh dill for a pop of color and flavor. Arrange on a platter and serve immediately.
Bon Appétit!