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
Preparation
Step 1For trout: Using a kitchen scrubber, remove scales from trout. Cut off head and eviscerate fish. Remove backbone, rib bones, and pin bones.Step 2In a mixing bowl, combine sugar, salt, water, and spices. Whisk until dissolved. Place fillets in brine and refrigerate 1 hour.Step 3Remove 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.Step 4Place fillets into a 300 degree F oven 5 minutes. Cool and set aside for later use.Step 5For 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.Step 6To 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.
