100g                Cream cheese, room temp

50g                  Cream

½ tsp              Sea salt

¼ tsp              White pepper, ground

Few sprigs    Dill

½                     Lemon, juice and zest

250g                Smoked trout

2 medium       Potato

2 medium       Vinegar powder, sea salt

1. Mix together cream cheese, cream, lemon zest and juice until well combined. Roughly chop dill and mix through cream cheese mixture, then carefully fold through smoked trout. Chill in fridge for 30 mins.

2. Using a mandoline (or an EXTREMELY sharp knife) slice potato super thin, rinse in cold water. Dry well, deep fry at 150c for approx. 45 – 60 seconds or until light golden. Drain on paper towel and immediately season with salt and vinegar powder (omit vinegar powder if you can’t find it).

3. Spoon trout mixture onto potato crisps, garnish with dill.

Serve it either with our Ultimate Chardonnay Pack or True Colours Cuvee Blanc. The smoked trout mousse + salt and vinegar crisp is both creamy and fresh at the same time. Just like the wines!

Bon appétit!