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Ingredients
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Smoked Trout Caviar
Garlic Cream Cheese Dip
Taro Chips & Garnish
Method
Smoked Trout Caviar
- 1
Place the smoked trout roe in a shallow bowl. Gently fold in the minced shallot and chives using a rubber spatula to avoid breaking the eggs.
- 2
Add the lemon juice and olive oil, then season with the black pepper. Gently combine until just coated — do not mash. Taste and adjust lemon or pepper as desired. Refrigerate until ready to assemble.
Garlic Cream Cheese Dip
- 3
Soften & Whip
Ensure the cream cheese is at room temperature for easier mixing. In a medium bowl, use a hand mixer or sturdy whisk to beat the cream cheese until smooth and slightly airy (about 1–2 minutes).
- 4
Add the sour cream, mayonnaise, minced garlic, and lemon juice. Continue to beat on low speed until fully combined and creamy (about 30–45 seconds). Scrape the bowl as needed.
- 5
Fold in the chopped dill and chives by hand, then season with salt and black pepper. Taste and adjust seasoning or lemon if needed. Cover and chill in the refrigerator for at least 15 minutes to let flavors meld.
Assembly & Serve
- 6
Spoon the chilled garlic cream cheese dip into a shallow serving bowl and smooth the top with the back of a spoon.
- 7
Using a small spoon, gently mound the smoked trout caviar on top of the cream cheese in one or several small piles, leaving some cream cheese visible around the edges for contrast. Do not mix — the caviar should sit on top.
- 8
Scatter microgreens or additional chives around the edge and sprinkle a little lemon zest over the caviar for brightness, if using.
- 9
Arrange the taro chips on a platter around the bowl, or serve chips alongside for dipping. Recommend allowing guests to take a chip, scoop a bit of cream cheese, then top with a little trout caviar for each bite.