Appetizer

Smoked Trout Pâté in Crispy Potato Tuile with Horseradish Crème & Capers

Name: Smoked Trout Pâté in Crispy Potato Tuile with Horseradish Crème & Capers
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Ingredients: 6 oz large waxy potato (1 large), peeled; neutral oil for frying (about 1.5 cups, mostly discarded); 4 oz smoked trout fillet, skin removed and checked for bones; 3 tbsp crème fraîche; 1.5 tsp fresh lemon juice; 1/4 tsp smoked paprika; pinch of white pepper; 3 tbsp sour cream or crème fraîche (for horseradish crème); 1 tbsp prepared horseradish, drained and squeezed dry; 1/2 tsp fresh dill, finely chopped; 1 tsp Dijon mustard; 2 tbsp nonpareil capers in brine, drained; 8-10 fresh dill fronds for garnish; fleur de sel

A house-made potato tuile—thin, translucent, tuile-shaped and fried until shattering—holds a quenelle of silken smoked trout pâté blended with crème fraîche and lemon, crowned with a dollop of horseradish crème, a tangle of nonpareil capers in their brine, and a crown of feathery dill. It's elegant enough for a tasting menu, simple enough to execute at home, and entirely unique.

353cal per serving 7gprotein 9gcarbs 33gfat 25min prep 28min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this