Kentucky Spoonbill Caviar Recipe

1. Prepare cornmeal dusted biscuits

Preheat oven according to biscuit dough package or your biscuit recipe (usually 400°F / 200°C). Place cornmeal in a shallow plate. Melt the unsalted butter and brush or lightly coat each biscuit piece with butter. Roll or press the bottom of each biscuit lightly into the cornmeal so the underside gets a thin coating. Place biscuits on a baking sheet, cornmeal side down, spaced about 1 inch apart. Bake according to package or recipe instructions until golden (usually 12–16 minutes). Remove from oven and allow to cool slightly on a rack.

2. Once lukewarm (still warm but not hot), split each biscuit horizontally and toast cut sides briefly under broiler or in a hot skillet 30–60 seconds to develop a little extra color and crispness. Keep warm.

3. Flake and combine smoked trout

Using your fingers or a fork, flake the smoked trout into small bite-sized pieces, removing any remaining skin or larger bones. Place the flaked trout in a medium mixing bowl.

4. Mix the creamy base

Add the softened cream cheese and Greek yogurt (or crème fraîche) to the bowl with the trout. Use a rubber spatula or fork to fold the dairy into the fish until evenly combined but still slightly chunky — you want texture, not a puree.

5. Season and finish

Add the minced shallot, chopped capers, Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), chopped chives, black pepper, and kosher salt. Fold gently to combine and taste. Adjust seasoning: add up to another 1/2 tsp lemon juice for brightness or more salt if needed. The mixture should be creamy, bright, and spreadable while retaining flakes of fish to mimic a 'caviar' texture.

6. Lay the toasted biscuit bottoms on a serving platter. Spoon a generous tablespoon (or to taste) of the Kentucky spoonbill caviar mixture onto each biscuit base, spreading it gently but leaving visible pieces of fish.

7. Garnish each spoonbill with a sprinkle of chopped parsley or additional chives and a few microgreens if using. Serve with lemon wedges on the side for guests to squeeze over each bite.

8. Serve immediately while biscuits are slightly warm and topping is cool to chilled. Leftover mixture can be refrigerated in an airtight container for up to 3 days; bring to near-chill before serving and re-fluff with a fork.