Servings:
Makes about 20 pieces Servings
Ingredients
- 4 trout
- 2 tablespoon crème fraiche
- 2 tablespoon Boston lettuce
- 2 tablespoon horseradish
Preparation
Baking Directions:
Boil the potatoes until cooked, drain, cool and slice into 1/8-inch pieces.
Separate the lettuce leaves and wash well in cold water.
Drain well and then put the 15 to 20 best ones aside.
Mash the trout fillets lightly in a bowl with a fork.
Add the zest and juice of half a lemon, the crème fraiche and the horseradish.
Stir to combine but try not to break up the fish too much.
Fold in the potatoes until they are coated with the fish mixture.
Season with salt and pepper and extra lemon juice if you think it's needed.
Spoon it into the prepared lettuce leaves.
Sprinkle with finely chopped chives and serve.
