Smoked trout is an ingredient I always keep handy in my fridge. It's a delicious addition to scrambled eggs, sprinkled over salads, tossed in pastas or in this case, as a dip mixed with crème fraiche, lemon juice, dill and a pinch of cayenne. Serve the dip with cornichons and spread on crunchy baguette rounds or crackers.
Crème fraiche is similar to sour cream but much lighter and smoother. It's usually available in delis, good grocery stores or cheese shops. It's a versatile ingredient that can be used to enrich soups or pastas, dolloped on pizzas or served on blinis with smoked salmon and dill.
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