Smoked trout spread

Ok, so this isn't a dip. But it's not really a spread, either. To me, spread implies a certain (gross) consistency that this just isn't. But I'm going with the word spread because I'm not sure what else to call it. But I eat it on bread... And sometimes just out of the bowl, by itself. When no one's looking.

Smoked trout...goodness.

This is one of those meals I like to make in the morning ahead of time for lunch or save for a night when I have no time or energy to spend in the kitchen. It's so easy, so quick and so incredibly delicious. And it's just out of the box enough to impress your friends.
I first had this delicious little dish at one of my favorite neighborhood spots in Brooklyn, Strong Place. It was served as an appetizer, but it quickly became my favorite thing on the menu and usually my dinner when we went there. The combination of the charred sourdough, the sweet, tart apples and the smoky, salty fish is to die for.

This recipe is either a meal for two or a snack for four to six. It goes a lil something like this:

Smoked Trout Spread
2 smoked trout filets (I used the brand Duck Trap, which can usually be found next to the smoked salmon at most grocery stores)
Juice of 1/2 lemon
2 1/2 TBSP crème fraiche (look for it in where you'd find your fancy cheeses. Most stores carry this, but you might have to venture to a specialty shop or farmer's market for it)
Pepper to taste
Chives, to garnish
1 Granny smith apple, thinly sliced
4-6 slices grilled sourdough bread

Separate the fish from the skin (it peels right off) and place in a bowl- I use a fork to kind of mince the smoked trout. Once the fish is in tiny little pieces, add your lemon juice, crème fraiche (add another tablespoon if you want it extra creamy) and pepper and mix well. Garnish with chives.

Spread the trout mixture on the grilled sourdough and top with sliced apples. Enjoy!

Until next time,

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