House Smoked Trout with Fingerling Potato and American Sturgeon Caviar

1 . Stage

For trout: Using a kitchen scrubber, remove scales from trout. Cut off head and eviscerate fish. Remove backbone, rib bones, and pin bones.

2 . Stage

In a mixing bowl, combine sugar, salt, water, and spices. Whisk until dissolved. Place fillets in brine and refrigerate 1 hour.

3 . Stage

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) about 2 hours.

4 . Stage

Place fillets into a 300 degree F oven 5 minutes. Cool and set aside for later use.

5 . Stage

For potatoes: Slice fingerling potatoes on a mandolin lengthwise into 3/16-inch slices. Warm olive oil in a sauté pan on medium heat. Add 1 thyme sprig. Pan fry potato slices until light brown, and season with salt and pepper. Blot potatoes on a paper towel.

6 . Stage

To assemble hors d’oeuvres: Spread crème frâiche on potato slices. Top with a thin slice of smoked trout and a dollop of American caviar. Garnish with fresh chives.