Monday, November 25, 2013

Smoked Trout & Eggs

Hanukkah and Thanksgiving overlap this week creating the very rare "Thanksgivukkah" which will not occur again until 2070 and then again in 2165 and then it will be a solid 70,000 years until the next overlap. Crazy. My bet is there will be a whole lot of Thanksgiving dinners with latkes on the menu! 

 I love latkes - they are fabulous as bite-sized appetizers for breakfast,  brunch, or dinner. This smoked trout and egg dish, inspired by my pal, Chef KC James, would be great served on latkes. Here you will see it on toasty baguette slices but feel free to play around with different types of bread or potatoes as the base.

Smoked fish is a big part of Jewish cuisine and most people go straight for the salmon but don't forget about all the other types of smoked fish - trout, sturgeon, and sable fish are all really delicious too. If you don't have a favorite local spot to buy it - I highly recommend Russ and Daughters - they've been in business for almost a 100 years and they ship everywhere!

Smoked Trout & Eggs 

Smoked Trout 
Salted Butter 
Creme Fraiche 
Lemon Zest 
Kosher Salt 

1. Make Dill Creme Fraiche - mix freshly chopped dill with creme fraiche and lemon zest. 
2. Flake your smoked trout. Slice Baguette and spread with butter. Toast. 
3. Soft Scramble Eggs. Place on top of Toast and top with Flaked Trout and then Dill Creme Fraiche. Finish with Tabasco, Chopped Chives, and Cracked Pepper. 

Happy Thanksgivukkah! 

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