Smoked Trout Creme with Salmon Roe

Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert Yield:  24 2-teaspoon servings (Makes 1-cup total)
Prep Time:  10 minutes Cook Time:  0 minutes

Smoked Trout Creme with Salmon Roe

Perfect served on a fresh buckwheat blini, this smoky fish is balanced by the tangy creme fraiche and cream cheese.


⅓ cup smoked trout, skinned, boned, broken into small pieces

½ cup cream cheese

¼ cup creme fraiche

¼ cup buttermilk

¼ teaspoon freshly ground white pepper


⅓ cup salmon roe

¼ cup minced chives (save some un-cut chives for a dramatic presentation)

¼ cup lemon zest (optional)


  1. Place smoked trout, cream cheese, creme fraiche, buttermilk, and white pepper in a blender and mix until smooth.
  2. Using a teaspoon, dollop or swirl 2 teaspoons of the creme on a Buckwheat Blini.
  3. Top with 1 teaspoon salmon roe and a pinch of chives. Serve.

Kitchen Tips

Other garnish options include kalamata olive slivers, capers, and minced shallots.

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