Prep Time: 30 min
- 2 whole eggs
- ½ cup creme fraiche
- 1 tsp lemon zest
- 2 tbsp chives, finely chopped
- 3 tbsp butter
- 5 brioche slices, ½” thick
- Kosher salt
- black pepper
- 1 oz Trout Roe
- 1 oz Saffron Infused Whitefish Roe
- 1 oz Paddlefish
Place eggs in a pot covered with cold water. Bring to a boil and cook for 5 minutes. Remove from heat and let sit in hot water for 10 minutes. Transfer eggs to an ice bath to chill. Once cool, peel eggs and press through a sieve with a wooden spatula.
Mix a 1/4 cup of the crème fraiche with lemon zest and season with salt and pepper.
Trim crust from brioche slices and cut into four pieces to make toast soldiers. In a skillet, melt butter over medium heat and toast brioche sticks until all sides are golden brown.
Dividing evenly among four small parfait cups or aperitif glasses, layer ingredients starting with Trout Roe, then lemon crème fraiche, chives, Saffron Infused Whitefish Roe, egg, another teaspoon of lemon crème fraiche, and finally topping with Paddlefish. Serve with toasted brioche sticks.
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