Smoked Trout Creme with Salmon Roe
Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert
2-teaspoon servings (Makes 1-cup total)
Prep Time: 10 minutes Cook Time: 0 minutes
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)
- Place smoked trout, cream cheese, creme fraiche, buttermilk, and white pepper in a blender and mix until smooth.
- Using a teaspoon, dollop or swirl 2 teaspoons of the creme on a Buckwheat Blini.
- Top with 1 teaspoon salmon roe and a pinch of chives. Serve.
Other garnish options include kalamata olive slivers, capers, and minced shallots.