To make the dip, mix together the creme fraiche, horseradish mustard, capers, lemon zest and juice. If required add a little sea salt for extra seasoning but salty capers should suffice. Cover the and chill prior to service.
When ready to serve simply break up the smoked trout into smaller segments suitable for your chosen crackers, spoon some of the chilled caper and lemon mix onto the crackers and finish with the smoked trout. Serve immediately.
Recipe kindly provided by Farmhouse.
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