from the kitchen of colu henry
6 ounces smoked trout, preferably from Fishwife
½ cup crème fraîche, preferably from Vermont Creamery
2 tbsp finely chopped capers
2 tbsp finely chopped Italian parsley or dill, plus a bit more for garnish
2 tbsp lemon juice, plus ½ tsp zest, from 1 lemon
Kosher salt and freshly ground black pepper
toasted bread, a sleeve of saltines, or alongside crisp vegetables such as fennel, radishes, or celery
In a medium bowl add the trout, crème fraîche, capers, parsley and the lemon juice and zest. Gently stir together with a fork until the fish is flaked and everything is well combined.
Taste and season with a bit of salt (the smoked fish can already be pretty salty as are the capers) and black pepper and lemon juice if needed. Transfer mixture to a small bowl and top with a bit of the parsley or dill if serving right away. If not, the dip can be made two days in advance and topped with fresh herbs right before serving.