Preheat the oven to 350 degrees F.
In a small bowl, combine the melted
butter, egg white, and the
bagel chips. Press them into the bottom of a 10-inch spring form pan. Bake for 8 minutes to
crisp up. Remove from oven and cool. Reduce the heat to 250 degrees F.
In a mixing bowl fitted with a paddle attachment,
blend the cream cheese, cornstarch, salt, and
sour cream. Once combined, add the
eggs. Fold in
trout and
chives. Pour the
batter over the cooled
crust. Bake for 1 hour. Turn the oven off and leave the
cake in the oven for an additional hour without opening the door. Cool on a rack for at least 4 hours. Carefully
unmold. Keep refrigerated until ready to serve.
Smoked Tuna Bruschetta
