A quick little bite that is packed with flavor!

This has been the summer of physically distanced mini dinner parties on my front porch. We lugged our houseplants outside, added two long tables together, set up a separate serving area, and added some fans. We’ve made it work, and have been able to enjoy the company of family and friends, in small doses of course. I’m already trying to figure out a space heater for when the weather turns to extend the season a bit.

All ready for guests

One of the things I do to make it work is have a little appetizer all set at each end of the long, long table so each group has their own little sampling of treats upon sitting down thus cutting down on moving around filling up plates, et cetera. These little gems are easy to put together and plate, and can be made ahead and brought out just before guests arrive.

I used a local smoked trout for these, but you could easily substitute smoked salmon. Any spicy radish will do, and you can top with chives if you have no scallions. While the flavor of the shiitake mushrooms is distinct and I love it in this recipe, you can also substitute another favorite shroom.

Quick to make, and low-carb as well. Of course, you could also swap out the mushrooms for slices of crusty baguette!

Smoked Trout and Shiitake Appetizers

• 12 shiitake mushrooms
• 1 tbsp. neutral oil
• 2 tbsp. mayonnaise
• 1 tsp. ketchup
• 1 tsp. prepared horseradish
• 1 watermelon radish, thinly sliced
• 2 oz. smoked trout, in chunks
• 1 slice of lemon
• 1 scallion, green part

Remove the stems from the shiitake mushrooms and save for making stock another time. Heat a large skillet over medium high and add the oil. Place the shiitake mushrooms fleshy side down in heated pan and cook until slightly browned and fragrant, about 4 minutes. Flip over and cook another minute. Place on toweling to blot, then place on a platter to be filled.

Mix together the mayonnaise, ketchup, and horseradish. Add a small pinch of salt. Now, it’s all about assembling.

Place a dab of the sauce on each mushroom cap, top with the radish, then the chunk of smoked trout.

When all assembled, squeeze lemon over all and sprinkle with the scallions.

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