Name: Trout with Fingerling Potato and Caviar Recipe
Prep time: 30 min
Cook time: 5 min
Yield: 3
Ingredients: Smoke Trout:; 2 rainbow trouts; ½ cup sugar; ½ cup kosher salt; 2 qt water; ¼ tsp paprika; ¼ tsp Cayenne pepper; ¼ tsp black pepper; ¼ tsp celery salt; Cherry wood chips; Fingerling Potatoes:; 1 lb Russian banana fingerling potatoes; 2 tbsp extra virgin olive oil; 1 sprig thyme; salt; pepper; GARNISH:; Crème fraiche; American sturgeon caviar; fresh chives

Trout with Fingerling Potato and Caviar Recipe

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.

Preparation: 30 minutes

Cooking: 5 minutes

Additonal Time: 10 hours

Total: 10 hours 35 minutes

Serves:

Ingredients

For Smoked Trout:

2rainbow trouts
½cupsugar
½cupkosher salt
8cupswater
¼tsppaprika
¼tspcayenne pepper
¼tspblack pepper
¼tspcelery salt
cherry wood chips

For Fingerling Potatoes:

1lbrussian banana fingerling potatoes
2tbspextra virgin olive oil
1sprigthyme
salt and pepper,to taste

For Garnish:

creme fraiche
american sturgeon caviar
fresh chives

Instructions

Smoked Trout:

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.

Fingerling Potatoes:

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.