The Atlanta Journal-Constitution
ARIA’S SMOKED MOUNTAIN TROUT WITH UGA CAVIAR, ENDIVE AND CREME FRAICHE VINAIGRETTE
Aria’s chef and owner Gerry Klaskala turns 30 grams of caviar into a delicious plating for four.
The creme fraiche vinaigrette is a step up from the traditional combination of sour cream and caviar. You can find online recipes for making creme fraiche, or small tubs are available in the dairy section of most grocery stores. Fresh horseradish root may be available at your local farmers market but will be available in the produce section of some grocery stores. 1/4 cup creme fraiche 2 tablespoons freshly grated horseradish 1 tablespoon minced shallot 1 tablespoon Champagne vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 cups frisee 1 cup skinned and flaked smoked mountain trout 2 tablespoon minced chives 1 tablespoon dill sprigs 2 radishes, thinly sliced 30 grams UGA sturgeon caviar
In a small bowl, whisk together creme fraiche, horseradish, shallot, vinegar, lemon juice, salt and pepper. Taste for seasoning and set aside.
In a medium bowl, combine frisee, smoked trout, chives, dill and radishes. Lightly dress with vinaigrette. Season to taste. Divide salad between serving plates. Drizzle the remaining dressing on the plates and divide the caviar between the servings. Serve immediately. Serves: 4
Per serving: 159 calories (percent of calories from fat, 53), 15 grams protein, 4 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 89 milligrams cholesterol, 296 milligrams sodium.