To be honest Cypress Valley's Smoked Trout is delicious straight up, however, to make it easy for everyone to grab from the buffet, serving it with a tangy dip on a cracker is a tasty alternative.
Ingredients
Smoked Trout1/2 cup
creme fraiche1 teaspoon
horseradish mustard1 tablespoon washed
capersfinely grated zest and juice of 1/2 lemon
CrackersMethod
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.
