By Isla Rechner @islacookscapetown_
This has all the nostalgic feelings of classic smoked trout blinis of another time, with an elevated modernity that includes the humble crisp.
Potato Crisps Lemon Crème Fraîche To Serve
Ingredients
Instructions
1.Soak the baby potato slices in cold water for 20 minutes to destarch.
2.Drain and dry thoroughly.
3.Fry the potatoes in 180°C oil until golden and crispy, and drain on a paper towel.
1.Mix your sour cream and lemon zest.
1.Place 3 to 4 crisps on each scallop shell or shallow ramekin.
2.Spoon a dollop of the lemon crème fraîche on the side.
3.Top with trout ribbons, trout caviar and a frond of dill.