Yield
Makes about 1 cup; 6 to 8 appetizer servings
James Carrier

How to Make It

Step 1

Pull off and discard trout skin; break fish into chunks. In a food processor, whirl trout, shallot, capers, and parsley until finely minced (or finely mince with a knife). Stir in crème fraîche and lemon juice to taste.

Step 2

Nutritional analysis per tablespoon.

Beehive Restaurant

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