TEA sommelier
Three marvelous teas from Simpson & Vail complement the courses of this charming afternoon tea and can be enjoyed with or without milk and sugar. Order online atsvtea.com or by telephone at 800-282-8327.
SAVORIES COURSE: Kenya Black OP Malaika Tea
BREAD COURSE: Lewis Carroll’s Black Tea Blend
SWEETS COURSE: Charles Dickens’ Black Tea Blend
Smoked Fish Toasts
Makes 12
Smoked fish—whether mackerel or trout—horseradish, fresh chives, and other additions elevate cheese toast from warm comfort food to teatime delight, especially when paired with a cup of strong black tea.
6 to 12 thick slices white bread
1 cup flaked smoked trout or mackerel fillets
¾ cup fresh grated Parmesan cheese, divided
¼ cup heavy whipping cream
1 tablespoon mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons prepared horseradish
¼ teaspoon ground black pepper
Garnish: minced chives and cracked black pepper
• Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Using a serrated bread knife in a gentle sawing motion, cut 12 (4x2-inch) rectangles from bread slices. Arrange bread rectangles in a single layer on prepared baking sheet.
• In a medium bowl, stir together fish, ½ cup cheese, cream, mayonnaise, chives, horseradish, and black pepper. Spread 1 tablespoon fish mixture onto each bread rectangle.
• Bake until fish mixture begins to brown and bread is toasted, 7 to 9 minutes. Sprinkle with remaining ¼ cup cheese. Serve warm or at room temperature within an hour.
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