Smoked trout with a twist

This has all the nostalgic charm of classic smoked trout blinis from another time, with an elevated modernity that includes the humble crisp.

Smoked trout ribbons, trout caviar, lemon crème fraiche and home made potato crisps  - serves 2

100g smoked trout ribbons

25g trout caviar

Lemon crème fraiche

100g sour cream

Zest of 1 lemon

Potato crisps

100g baby potatoes, finely sliced at 1.5mm

Dill fronds to garnish

Method

• Soak the baby potato slices in cold water for 20 minutes to destarch

• Drain and dry thoroughly

• Fry the potatoes in 180 degree oil until golden and crispy, drain on paper towel

• Mix your sour cream and lemon zest together

• Place 3 to 4 crisps on each scallop dishes or even a shallow ramkin, spoon a dollop of the lemon crème fraiche on the side, top with trout ribbons, trout caviar and a front of dill