Smoked Trout Platter With Soft Boiled Eggs,creme Fraiche, Pickled Shallots, Watermelon Radish And Scallion Salad And Sautéed Mushrooms

To arrange a similar platter you will need:

Smoked trout

creme fraiche

seeded crackers

caper berries

1/2 cup thinly sliced watermelon radishes

1/4 cup thinly sliced scallions

1 tbsp pickle brine

1 shallot, sliced

1 tbsp white vinegar

2 cups sliced mushrooms

1/2 tbsp olive oil

1 tbsp rice wine vinegar

3 eggs

1 tbsp capers

1/4 cup canola oil

1 tbsp chopped dill, plus more for garnish

Directions

Arrange smoked trout, creme fraiche, crackers and caper berries on a platter, adding creme fraiche and caper berries to ramekins. 

First, make the watermelon radish salad by mixing the sliced radishes with the scallions and tossing it with the pickle brine. Add to platter.

Then, combine shallots and vinegar in a small bowl. Add to platter

Next, make the mushrooms by heating the 1/2 tbsp olive oil in a medium skillet over medium heat.  Add mushrooms and cook for about 10 minutes, or until all of the moisture is gone. Add the end of cooking add the rice wine vinegar to plump up the mushrooms. Add to platter

Finally, make the eggs & fried capers. Heat about 4 inches of water in a medium pot to a boil. Reduce to a simmer, then carefully lower in eggs, let cook exactly 6 minutes, then run under cold water to stop cooking. Set aside while you fry the capers.

Heat the canola oil in a small, heavy bottomed pot. Add the capers and cook until they begin to pop and become crispy. Drain on a paper towel.

Peel and cut the eggs in half. Top with the fried capers and chop dill. Add to platter and enjoy!