Appetizer

Crispy Schmaltz Puff with Sauerkraut Foam, Smoked Trout Roe & Dill Oil

Name: Crispy Schmaltz Puff with Sauerkraut Foam, Smoked Trout Roe & Dill Oil
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 120ml rendered chicken schmaltz (or half schmaltz, half clarified butter); 250ml whole milk; 100g strong bread flour; 3 large eggs; 120g sauerkraut, finely chopped; 80ml crème fraîche; ½ tsp caraway seeds, crushed; 30ml neutral oil; 2 tbsp fresh dill, chopped; 1 tsp lemon juice; 30g smoked trout roe (caviar); 1 tsp fleur de sel; ½ tsp white pepper

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.

1003calper serving 25gprotein 48gcarbs 80gfat 30min prep 35min cook 2serves

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