Smoked Trout Salad with Apples & Crème Fraiche
Ingredients6 sides smoked mountain trout
2 Granny Smith apples
1/2 cup crème fraiche
1 shallot, peeled & diced
2 tbsp chives, finely chopped
salt & pepper to taste
Remove pin bones from trout. Peel away skin & crumble trout into bite size pieces. Place all ingredients in mixing bowl and combine. Be sure not to “over-mix” as the trout will break in small pieces. Serve as a dip with crackers or as a salad.
Notes: If unable to find crème fraiche substitute sour cream. If interested in learning to smoke fish please email me at email@example.com & I will gladly share a recipe. Recipe from Chris Hall of The Sundial Restaurant, Bar and View in the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall with Sarah Moulton on 9/17/05 Eat, drink & be merry….