Smoked Trout Shooters Recipe

Smoked Trout Shooters Recipe Instructions

Ingredients

• 5 washed red peppers
• 1 large cucumber diced
• 1 medium red onion peeled and finely chopped
• 4 tbsp. lemon juice
• 3 tsp. Dijon mustard
• 14 oz. smoked trout
• 7 oz. crème fraiche
• 1 tbsp. fresh dill chopped
• 8 small pieces of dill leaves
• 8 dessert glasses

Directions

1. Heat oven to 350 F.
2. In a roasting pan, bake the peppers for 45 minutes until lightly charred, turning over once in the middle. Cool and reserve. Remove the skins from the peppers and cut into cubes. Mix with the cucumber, onions and 2 tbsp. lemon juice. Set aside. 
3. Mix creme fraiche and dill.
4. Cut the smoked trout into small piece and assemble the cups. Place 1 teaspoon of mustard, layer with red peppers, and top with a few pieces of smoked trout. Drizzle with lemon juice. 
5. At the bottom of each glass place 1 tbs. Place 1 tsp. of mustard at the bottom of each glass, then layer with the red pepper mix and arrange a few pieces of smoked trout. Drizzle the remaining lemon juice and top with creme fraiche and dill mix. Garnish with sprigs of dill.