Ingredients
2 loaf French baguettes
1/2 c. extra-virgin olive oil
1 lb. smoked trout
1 can white beans
1/2 c. Marcona almonds, or toasted whole blanched almonds
3 clove garlic
1 lemon
3/4 c. fresh parsley
salt and ground black pepper to taste
Preparation
Step 1Preheat oven to 375 degrees F. Cut baguettes into 1/2-inch-thick slices. Place on large cookie sheet; brush with 1/4 cup olive oil. Bake slices about 15 minutes or until golden brown. Remove to wire racks to cool.Step 2Meanwhile, in large bowl of food processor, combine smoked trout, white beans, almonds, garlic, lemon zest and juice, 1/2 cup chopped parsley, and remaining 1/4 cup olive oil. Puree mixture until smooth, about 30 seconds. Remove to bowl; season with salt and pepper to taste. Cover and refrigerate mixture until ready to serve.Step 3To serve, on large serving platter, place bowl of smoked trout mixture; sprinkle with remaining 1/4 cup chopped parsley. Arrange toasted baguette slices on platter.
