May 4, 2022

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