Smoked Trout with Apple and Crème Fraîche
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
1. 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.
2. Remove the skin from the trout and flake the flesh. Toss with the chives, walnut oil, and black pepper.
3. Using your fingers, divide the trout mixture among the apple slices. Add several spoonfuls of the crème fraîche into a bag. Cut a small whole into one corner of the bag and squeeze a dollop of crème fraîche on top of each apple slice. Finely grate the zest from the lemon over all and serve.
Source: Fine Cooking Smoked Trout with Apple and Crème Fraîche