SAVORY CHURROS WITH HERBY TROUT ROE DIP

INGREDIENTS
Churros**:
1 cup all purpose flour
1 tbs thinly sliced chives
2 tsp minced thyme
1 tsp baking powder
1/2 tsp salt
1 cup boiling water
1/4 cup parmesan cheese, plus extra for sprinkling
Dip*:
1 - 8oz container creme fraiche (7.5oz Bellwether Farms container works fine)
1 tbs minced fresh chives
1 tbs minced fresh dill, plus a spring for garnish
1 tbs lemon zest
Salt and pepper to taste
2 tbs (or to taste) Tsar Nicoulai Gold Pearl Trout Roe, additional 1 tbs for garnish

METHOD
1. First make the dip: Whisk all ingredients, except trout roe, in a small bowl. Adjust seasoning as desired. Carefully fold in the roe. Cover and refrigerate until ready to serve.
2. Make the churros: Preheat oil to 350F.
3. Combine flour, chives, thyme, baking powder, and salt in a mixing bowl and whisk together.
4. Using a wooden spoon, stir in boiling water. Continue to stir until the steam dissipates and thick dough forms.
5. Gently fold in 1/4 cup Parmesan until just combined.
6. Transfer half the dough to a piping bag fitted with a star tip (or open circle).
7. Holding the piping bag over the hot oil, carefully squeeze 2 inches of dough from the piping bag and cut the end off with a pair of kitchen scissors.
8. Repeat until you have several churros frying, making sure not to overcrowd the oil.
9. Fry churros for 4 to 5 minutes (depending on size) or until gold brown and crisp. Transfer to a tray lined with paper towels.
10. Repeat steps 6-9 until all of the dough has been fried.
11. Transfer churros to a serving plate or bowl. Garnish dip with a hefty tablespoon of Gold Pearl Trout Roe and a dill sprig, serve with churros. Paloma cocktails with this dish highly recommended.

**Recipe adapted from www.foodandwine.com
*Recipe adapted from Teri & Jenny on www.spoonforkbacon.com