Name: House Smoked Trout with Fingerling Potato and American Sturgeon Caviar
Yield: 3
Ingredients: 2 rainbow trouts -; 1/2 c. sugar -; 1/2 c. kosher salt -; 2 qt. water -; 1/4 tsp. paprika -; 1/4 tsp. cayenne pepper -; 1/4 tsp. Black pepper -; 1/4 tsp. celery salt -; Cherry wood chips -; 1 lb. Russian banana fingerling potatoes -; 2 tbsp. Extra virgin olive oil -; 1 sprig thyme -; Salt -; Pepper -; Crème frâiche -; American sturgeon caviar -; Fresh chives -

House Smoked Trout with Fingerling Potato and American Sturgeon Caviar

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Ingredients for - House Smoked Trout with Fingerling Potato and American Sturgeon Caviar

1. 2 rainbow trouts -

2. 1/2 c. sugar -

3. 1/2 c. kosher salt -

4. 2 qt. water -

5. 1/4 tsp. paprika -

6. 1/4 tsp. cayenne pepper -

7. 1/4 tsp. Black pepper -

8. 1/4 tsp. celery salt -

9. Cherry wood chips -

10. 1 lb. Russian banana fingerling potatoes -

11. 2 tbsp. Extra virgin olive oil -

12. 1 sprig thyme -

13. Salt -

14. Pepper -

15. Crème frâiche -

16. American sturgeon caviar -

17. Fresh chives -

How to cook deliciously - 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.