Smoked Trout With Lemon-Chive Sauce
Ariane
New York Times
ingredients
- 2 medium smoked trout
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crème fraîche
- Finely grated zest of 2 lemons
- 2 teaspoons lemon juice
- 1 1/2 teaspoons snipped chives
- 2 tablespoons minced dill
- 1 baguette, sliced.
directions
- 1
1. Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- 2
2. In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- 3
3. Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
- 4
Yield: 10 to 12 hors d’oeuvre servings.
Source: New York Times
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