Smoked Trout Topping for Two
By Lan LamPublished on December 7, 2015
Time
10 minutes
Yield
Serves 2 (Makes 1/2 cup)
Ingredients
2 ½ ounces smoked trout, chopped3 tablespoons crème fraîche 1 tablespoon minced fresh chives 2 teaspoons minced shallot ½ teaspoon grated lemon zest plus ¼ 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 2 (Makes 1/2 cup)Ingredients
2 ½ ounces smoked trout, chopped
3 tablespoons crème fraîche
1 tablespoon minced fresh chives
2 teaspoons minced shallot
½ teaspoon grated lemon zest plus ¼ teaspoon lemon juice
Ingredients
2 ½ ounces smoked trout, chopped
3 tablespoons crème fraîche
1 tablespoon minced fresh chives
2 teaspoons minced shallot
½ teaspoon grated lemon zest plus ¼ teaspoon lemon juice
Ingredients
2 ½ ounces smoked trout, chopped
3 tablespoons crème fraîche
1 tablespoon minced fresh chives
2 teaspoons minced shallot
½ teaspoon grated lemon zest plus ¼ 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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