Appetizer

Swabian Laugenbrezel Crisps with Smoked Trout Roe & Sorrel Cream

Name: Swabian Laugenbrezel Crisps with Smoked Trout Roe & Sorrel Cream
Prep time: 12 min
Cook time: 14 min
Total time: 26 min
Yield: 2 servings
Ingredients: 1 medium Swabian laugenbrezel (pre-made, about 4 oz); ¼ cup crème fraîche (room temperature); 2 tablespoons sour cream; 1 cup fresh sorrel leaves, washed, stems removed; ½ clove garlic, minced; 2 tablespoons smoked trout roe; ½ teaspoon Dijon mustard; sea salt and white pepper to taste; 1 teaspoon fresh lemon zest; few drops of champagne vinegar

Paper-thin sliced laugenbrezel (traditional Swabian pretzel) toasted until nutty and crisp, layered with tangy sorrel-infused crème fraîche and crowned with delicate smoked trout roe. A refined, show-stopping appetizer that honors German Swabian heritage with elegant contemporary plating.

109cal 5gprotein 3gcarbs 9gfat 12min prep 14min cook 2serves

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