The surprising combination of smoked trout and roasted beets produces a teatime taste treat.

Smoked Trout and Roasted Beet Tea Sandwiches

Makes 12 tea sandwiches

4 large beets, scrubbed and trimmed
1 (8-ounce) package cream cheese
1/4 cup chopped chives, divided
3 tablespoons fresh lemon juice
1 tablespoon minced shallots
1 loaf thin wheat bread, crusts removed
1 (8-ounce) package smoked trout
Garnish: beets, chopped chives

1. Preheat oven to 350°. Place beets on a baking sheet, and roast for 45 minutes. Cool beets, peel, and thinly slice.
2. In a small bowl, combine the cream cheese, chives (reserving some for garnish), lemon juice, and shallots; stir until mixture is well blended.
3. Cut each slice of bread diagonally, and toast until golden and crisp. Cool completely.
4. Spread a thin layer of the cream-cheese mixture on all toast points. Evenly layer sliced beets and trout over the cream cheese, and top with another prepared toast point. Garnish with beets and chives, if desired.