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Smoked Trout with Apple and Crème Fraîche

Scott Phillips

Yield: Yields 24

Servings: 8 to 12

In this savory-sweet nibble, thinly sliced apple is a fresh, creative stand-in for crostini or crackers. If you don’t have roasted walnut oil, use any other roasted nut oil, such as hazelnut or almond. In a pinch, good-quality extra-virgin olive oil will do.


  • 2 medium sweet, firm apples (such as Gala or Pink Lady)
  • 8 oz. smoked trout
  • 3 Tbs. thinly sliced fresh chives
  • 2 Tbs. roasted walnut oil
  • 1/8 tsp. freshly ground black pepper
  • About 1/4 cup crème fraîche
  • 1 medium lemon

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 50
  • Fat (g): 5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 30
  • Sodium (mg): 140
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 6


  • Stand the apples on a cutting board and slice twelve 1/8-inch-thick rounds from the sides (not counting the small outermost slices); cut each round in half and arrange in a single layer on a platter.
  • Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.
  • Using your fingers, divide the trout mixture among the apple slices. Use a small spoon to top each with a dollop of crème fraîche. Finely grate the zest from the lemon over all and serve.


See the Test Kitchen post for a visual on how to slice the apples.


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Reviews (8 reviews)

  • butta211 | 01/26/2020

    This was delicious. I used smoked salmon. Lovely flavor. Will definitely be making this again.

  • User avater
    chinamoon | 01/17/2018

    This is a great appetizer, easy, fast, and delicious. It has a big burst of flavor. I made it first for a New Year's Eve party and now it's my go to recipe.

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