Smoked Trout with Horseradish Cream and Dill Crisps

Appetizer | 4 servings

Delicate smoked trout delivers the subtle smoke and richness that speaks to the bourbon's depth, while a sharp horseradish cream adds the brightness and heat that mirror the lemon in your cocktail glass. Fresh dill crisps provide textural contrast and herbal lift. This is an elegant opener that sets the tone for an evening of sophisticated pairing.

Ingredients

• 2 whole smoked trout (or 8 oz smoked trout fillets)
• 1/2 cup crème fraîche
• 3 tablespoons fresh horseradish, grated
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, finely chopped
• 1 cup fresh dill fronds
• 2 tablespoons olive oil
• Fleur de sel and black pepper to taste
• Toast points or crackers for serving

Instructions

1. If using whole trout, remove all bones and skin, flaking meat gently. Set aside.
2. Whisk together crème fraîche, horseradish, lemon juice, and finely chopped dill. Season with salt and pepper. Set aside.
3. Heat olive oil in a small skillet over medium heat. Add dill fronds and cook for 1 minute, stirring gently until crispy. Drain on paper towels and season with fleur de sel.
4. Spread horseradish cream on toast points or crackers. Top with flaked smoked trout.
5. Garnish with dill crisps and a pinch of fleur de sel. Serve immediately.