Sunburst Farms Cold Smoked Trout and Fresh Caviar Canapes

Recipe:

Amount Ingredient
12 Potato bread croutons
2 oz Creme fraiche
1 oz Trout caviar
4 oz Cold smoked trout
For Creme Fraiche:
1 cup Whipping cream
2 tbs Buttermilk


Cooking instructions:

Place small amount of creme fraiche on croutons. Place caviar and smoked trout on croutons. Garnish with fresh dill or edible flowers.

Creme Fraiche: Combine whipping cream and buttermilk in a glass container. Cover and let stand at room temperature (70 degrees) for 8-24 hours until thickened. Stir well before covering and store in the refrigerator for up to 10 days.