2 SHALLOTS, MINCED
1 T CAPERS, MINCED
1 EGG, SOFT- OR GENTLY HARD-BOILED (to make sure it’s safely cooked)
¼ C. WHITE BALSAMIC VINEGAR
2 LBS. SMOKED TROUT, FINELY FLAKED
LARGE BUNCH CHIVES, MINCED
2 C. EXTRA-VIRGIN OLIVE OIL
1 CUP FULL FAT GREEK YOGURT
1 CUP SOUR CREAM
SEA SALT AND GROUND PEPPER TO TASTE
2. Stir in remaining trout and minced chives along with yogurt and sour cream. Season to taste with fresh ground sea salt and black pepper.
3. Serve with toasted baguette slices, crackers, or crudities. Will keep up to 3 days in refrigerator.
Contributed by Joeth Barlas. Adapted from Travis McShane of Adele’s Nashville as published in Wall St.Journal