Want a finger food to brighten a winter cocktail party? Riverence has just the ticket with Idaho fingerling potatoes topped with Riverence’s new trout roe.
Riverence, which utilizes magically clear Snake River waters to grow trout, is now producing trout roe with a distinctive umami flavor that enhances any dish. Riverence’s Todd English joined Marie Gallo in her kitchen for another installment of Eye on Sun Valley’s Marie’s Kitchen to show her out quick and easy the appetizers are to prepare.
RIVERENCE TROUT ROE APPETIZERS
Fingerling potatoes
Trout roe (or smoked trout)
Crème Fraiche, or mascarpone cheese
chopped avocado
chopped red onion
dill sprigs
paprika
olive oil
salt and pepper
Preheat oven to 400 degrees. Slice round edges off fingerling potatoes and slice the potatoes in half lengthwise. Lay each half on baking sheet and sprinkle with olive oil, salt and pepper. Bake for 25 minutes.
Remove from the oven and garnish each fingerling half with a dollop of crème fraiche, a few chopped red onions, avocado and tiny spoonful of roe. Top with one or two sprigs of dill and sprinkle paprika to taste.