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Wine suggestion: Chardonnay, Viognier, Sparkling Wine or Champagne
1/4 cup mayonnaise2 small cloves garlic, minced1 1/2 teaspoons lemon juice1 teaspoon grated lemon zest1/8 teaspoon cayenne1/2 teaspoon sweet paprika2 green onions, white and green, thinly slicedSalt and freshly ground black pepper1 1/2 cups smoked trout, (3 oz.) bones removed, flaked18 slices rustic, coarse textured bread, 2 1/2-inch by 2 1/2-inch slices, 1/2-inch thick1 ounce caviar, American sturgeon, salmon, osetra, beluga or sevrugaLemon wedges as a garnish
In a small bowl, combine the mayonnaise, garlic, lemon juice, lemon zest, cayenne, paprika and green onions. Season to taste with salt and pepper. Mix well. Add the trout and stir to combine.
Grill or toast the bread. Spread the trout mixture on top of the toasted bread. Garnish with a dollop of caviar and serve immediately.
Serve immediately with lemon wedges.
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