I invited friends over for a quick happy hour, as we hadn’t seen each other in a while. As we gathered around the low, custom crafted elm wood table in our living room, I served glasses of wine and a Smoked Trout appetizer along with cheese and slices of crusty baguette.
SMOKED TROUT WITH APPLE AND CREME FRAICHE
8 ounces smoked trout
3 tablespoons thinly sliced fresh chives
2 tablespoons roasted walnut oil
1/8 teaspoon freshly ground black pepper
1/4 cup creme fraiche
Slice apples thinly, remove core from each slice and arrange on platter in a single layer.
Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil and black pepper.
Divide trout mixture among the apple slices. Top each with a dollop of creme fraiche. Finely grate the zest from the lemon, and sprinkle on top. Serve.
Recipe adapted from Fine Cooking Holiday Dishes