Smoked Trout With Lemon-Chive Sauce
Published August 8, 2006
Andrew Scrivani for The New York Times
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium smoked trout
¼ cup mayonnaise
¼ cup sour cream
¼ cup crème fraîche
Finely grated zest of 2 lemons
2 teaspoons lemon juice
1 ½ teaspoons snipped chives
2 tablespoons minced dill
1 baguette, sliced
Nutritional analysis per serving
15 grams carbs; 9 milligrams cholesterol; 131 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 214 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- Step 2
In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- Step 3
Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
Private Notes
Comments
My smoked trout was salty and this helped cut that saltiness but I like a lot more dill!!
This sauce is delicious as written. It would probably be delicious on vegetables as well as other seafood.
I add 2 teaspoons of prepared horseradish and 2 tablespoons of 1/8 inch dice of a red, not too sweet, apple (Granny Smiths do not work here IMO as they are too tart) to the sauce and it is delicious. I also use my adjusted sauce for other fish and shellfish dishes. It is great with poached or baked salmon, with shrimp cooked any way, as a alternative to tartar sauce for fish and chips, or use it as the sauce you mix in for a cold pasta salad with bay shrimp or poached salmon.