Smoked Trout With Lemon-Chive Sauce

1. 1

   Cut head and tail from trout.

2. 2

   Peel back skin and, using a fork, gently lift meat from bones.

3. 3

   Pick over fillets for remaining bones.

4. 4

   In small bowl, combine mayonnaise, sour cream, creme fraiche, lemon zest, lemon juice, chives and dill.

5. 5

   Mix well.

6. 6

   Place a piece of trout on a slice of baguette, and top with a dollop of sauce.

7. 7

   Repeat with remaining trout and arrange on a platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.