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Creme Fraiche capers chives tarragon paprika cayenne pepper lime salt freshly ground black pepper trout crackers
Viewed: 33 - Published at: 9 years agoIngredients
- 1/2 cup creme fraiche or sour cream
- 1 tablespoon drained and rinsed capers
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped tarragon
- 1/8 teaspoon smoked paprika
- Pinch cayenne pepper
- Juice of 1 medium lime
- Salt
- Freshly ground black pepper
- 10 ounces smoked trout meat (from about three 8-ounce whole smoked trout; see Game Plan note)
- Crackers or thinly sliced toasts, for serving
Method
- In a medium, nonreactive bowl, combine the creme fraiche or sour cream, capers, chives, tarragon, paprika, cayenne, and lime juice.
- Season with salt and pepper.
- Using your hands, break the trout into bite-sized pieces, discarding any bones and skin.
- Add the fish to the creme fraiche mixture.
- Stir rapidly with a spoon, using the spoon to break up the fish, until the mixture is a spreadable consistency.
- Season with salt and pepper as desired.
- Serve on crackers or thinly sliced toasts.
