How To Make Trout with Fingerling Potato and Caviar
Bursting with flavors, these smoked trout hors d’oeuvres layers thinly sliced trout, fingerling potato, and American caviar for an elegant appetizer.
Using a kitchen scrubber, remove scales from trout. Cut off the head and eviscerate the fish. Remove backbone, rib bones, and pin bones.
In a mixing bowl, combine sugar, salt, water, and spices. Whisk until dissolved. Place fillets in brine and refrigerate for 1 hour.
Remove from brine and pat dry with a paper towel. Lay fillets skin side down on a wire rack and refrigerate uncovered overnight. Cold smoke trout, without heat, for about 2 hours.
Place fillets into a 300 degree F oven for 5 minutes. Cool and set aside for later use.
Slice fingerling potatoes on a mandolin lengthwise into 3×16-inch slices. Warm olive oil in a sauté pan on medium heat. Add thyme. Pan fry potato slices until light brown, and season with salt and pepper. Blot potatoes on a paper towel.
Spread crème frâiche on potato slices. Top with a thin slice of smoked trout and a dollop of American caviar. Garnish with fresh chives.
Serve and enjoy.
- Calories: 762.62kcal
- Fat: 28.00g
- Saturated Fat: 5.53g
- Trans Fat: 0.14g
- Monounsaturated Fat: 12.58g
- Polyunsaturated Fat: 5.64g
- Carbohydrates: 62.65g
- Fiber: 4.54g
- Sugar: 34.51g
- Protein: 63.77g
- Cholesterol: 178.18mg
- Sodium: 2634.17mg
- Calcium: 137.09mg
- Potassium: 1840.46mg
- Iron: 2.84mg
- Vitamin A: 265.08µg
- Vitamin C: 40.28mg
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