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.