Smoked Trout Topping
By Lan LamPublished on November 23, 2015
Time
10 minutes
Yield
Serves 4 (Makes 1 cup)
Ingredients
5 ounces smoked trout, chopped⅓ cup crème fraîche 2 tablespoons minced fresh chives 4 teaspoons minced shallot 1 ¼ teaspoons grated lemon zest plus ¾ teaspoon lemon juice
Before You Begin
We prefer trout for this recipe, but any hot-smoked fish, such as salmon or bluefish, may be substituted.
Instructions
- Stir all ingredients together and season with salt and pepper to taste.
Time
10 minutesYield
Serves 4 (Makes 1 cup)Ingredients
5 ounces smoked trout, chopped
⅓ cup crème fraîche
2 tablespoons minced fresh chives
4 teaspoons minced shallot
1 ¼ teaspoons grated lemon zest plus ¾ teaspoon lemon juice
Ingredients
5 ounces smoked trout, chopped
⅓ cup crème fraîche
2 tablespoons minced fresh chives
4 teaspoons minced shallot
1 ¼ teaspoons grated lemon zest plus ¾ teaspoon lemon juice
Ingredients
5 ounces smoked trout, chopped
⅓ cup crème fraîche
2 tablespoons minced fresh chives
4 teaspoons minced shallot
1 ¼ teaspoons grated lemon zest plus ¾ teaspoon lemon juice
Why This Recipe Works
By using both fresh lemon juice and zest in this topping, we add just the right amount of citrusy zing.
Before You Begin
We prefer trout for this recipe, but any hot-smoked fish, such as salmon or bluefish, may be substituted.
Instructions
- Stir all ingredients together and season with salt and pepper to taste.
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