Appetizer
Crispy Schmaltz Puff with Sauerkraut Foam, Smoked Trout Roe & Dill Oil
A delicate choux pastry, made with rendered chicken schmaltz instead of butter, baked until deep golden and airy. Piped and filled with a silken sauerkraut foam (fermented cabbage whipped with crème fraîche and subtle caraway), topped with smoked trout roe that bursts with brine, finished with a thin thread of green dill oil and a single preserved dill frond.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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